Pecan shortbread cookies are a traditional favourite we need right now! Easy, rich, salty, and sweet, don’t underestimate these tasty treats.
This post first appeared February 7, 2019, and was last updated November 23, 2020.
We have the biggest soft spot for shortbread! Even more so when it comes in the form of a classic slice-and-bake icebox cookie. Also called refrigerator cookies, icebox cookies are rolled into a log, then stored in the fridge or freezer until ready to bake. That means you can slice and bake these gorgeous pecan shortbread cookies at a moment’s notice! Not too sweet, buttery, and crisp, they make a subtle nutty addition to any cookie box.
You’ve probably seen sanding sugar before in many festive colours – red, green, pink, blue, and more. It’s a coarse sugar used for decorating. We rolled our cookie log in natural brown sanding sugar which is widely available online, in grocery stores, and at most bulk stores.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Using a hand or stand mixer, beat the butter, sugar, and vanilla until light and fluffy.
Next, add the flour and continue to mix just until combined. The cookie dough will be quite crumbly.
Add the chopped pecans to the bowl and mix to combine.
Dump the dough out onto a work surface and gather it together with your hands.
Still using your hands, gently press and mold the dough into a log shape. Wrap the log in plastic wrap or parchment paper, then carefully roll it on the work surface to even out the shape, making it rounder.
Optional step – Once rolled, gently unwrap the cookie dough log then carefully roll it sanding sugar to coat the outside. Roll the dough back up in the parchment paper.
Preheat the oven and line two baking trays with parchment paper. Chill the wrapped pecan shortbread log in the freezer while the oven preheats.
Remove the cookie dough log from the freezer and gently unwrap it from the paper. Using a sharp knife, slice the dough into rounds. Place the cookies on the prepared baking trays.
Top each cookie with a pecan half, if using.
Bake the pecan shortbread cookies until the edges and bottoms are lightly golden. Cool the cookies on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
Tips & Notes
Cookie dough logs can be molded into any length or thickness you like, however, the baking times will change.
A rolled log of cookie dough will keep in the fridge for up to two weeks, or in the freezer for up to two months. Just slice and bake as many as you want or need.
Once baked, pecan shortbread cookies will keep in an airtight container at room temperature for up to four days, or in the freezer for up to two months.
Substitutions
Walnuts or almonds are great substitutes for pecans.
More Cookie Inspiration
Snickerdoodles Without Cream Of Tartar
Recipe
Pecan Shortbread Cookies
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Hand or stand mixer
- Mixing bowl
- Parchment paper
- 2 baking sheets
- sharp knife
- Spatula
Ingredients
- ½ cup salted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ cup brown sugar, packed
- 1 cup plus 2 tablespoons white flour
- ¼ cup chopped pecans
- Sanding sugar, optional
- Halved pecans for garnish, optional
Instructions
- Using a hand or stand mixer, beat the butter, sugar, and vanilla until light and fluffy, about 2 minutes.
- Next, add the flour and continue to mix just until combined. The cookie dough will be quite crumbly at this point.
- Add the chopped pecans to the bowl and mix to combine.
- Dump the dough out onto a work surface and gather it together with your hands. Gently press and mold the dough into a log shape, about 9-inches (23-cm) long, and 2-inches (5-cm) in diameter. Wrap the log in parchment paper, then carefully roll it on the work surface to even out the shape, making it rounder.
- Optional step – Once rolled, gently unwrap the cookie dough log then carefully roll it sanding sugar to coat the outside. Roll the dough back up in the parchment paper.
- Chill the pecan shortbread log in the freezer for 15 minutes while the oven preheats.
- Preheat the oven to 300°F (150C°). Line two baking trays with parchment paper and set aside.
- Remove the cookie dough log from the freezer and gently unwrap it from the paper. Using a sharp knife, slice the dough into ¼-inch (6-mm) thick rounds. Place the cookies on the prepared baking trays. Top each cookie with a pecan half, if using.
- Bake the cookies for 28 to 30 minutes, or until golden. Cool the cookies on the tray for 5 minutes before moving to a wire rack to cool completely.
Deb says
I baked this using honey harvested by a colleague. The flavors were superb!