Pecan Shortbread Cookies

These buttery Pecan Shortbread Cookies are filled with toasted pecans and finished with sparkling crunchy sugar edges for the ultimate melt-in-your-mouth holiday cookie. Easy slice-and-bake dough makes them perfect for Christmas cookie trays, gifting, and make-ahead baking.

Course Dessert

Cuisine American

Keyword pecan cookies, Pecan Shortbread Cookies Recipe, shortbread cookies

Prep Time 25

Cook Time 20

Dough Refrigeration 1

Total Time 1 45

Servings cookies

Calories 133kcal

Author Kathleen

Ingredients

3/4 cup pecans finely chopped
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup demerara or turbinado sugar
2 large egg yolks, beaten

US Customary - Metric

Instructions

Adjust oven rack to the middle position. Preheat oven to 350ºF (177ºC).
Toast chopped pecans (3/4 cup) on a rimmed baking sheet in the preheated oven until fragrant, about 5-7 minutes; set aside and allow to cool.
To the bowl of a standup mixer, fitted with the paddle attachment, cream together butter (1 cup), granulated sugar (3/4 cup), and vanilla (2 teaspoons) on medium speed until light and creamy, about 3 minutes.
With the mixer set on low, mix in flour (2 1/4 cups), baking powder (1/2 teaspoon), and salt (1/4 teaspoon) just until combined, and the mixture looks like coarse salt. Mix in cooled pecans.
Remove dough to a work surface. Divide dough in half and roll each half into a 1 1/2 inch log. Wrap in plastic wrap and refrigerate for 60 minutes.
Line 2 baking sheets with parchment. Spread demerara or turbinado sugar out on another rimmed baking sheet.
Brush both of the cookie logs with the beaten yolks (2), allowing any excess to drip off. Roll each log in demerara or turbinado sugar (1/2 cup), gently pressing to help it adhere.
Cut logs into 1/2 inch slices and place on prepared baking sheets 1 inch apart.
Bake one baking sheet at a time, on adjust center shelf, of preheated oven, for 18-20 minutes, or until cookie just edges begin to brown. Rotate sheets halfway through baking. Remove from baking sheets and place them on a wire rack to cool completely.

Notes

Toast extra pecans while you’re at it — they make a fantastic topping for ice cream, oatmeal, or salads.
If the dough becomes soft while slicing, return it to the refrigerator for 10–15 minutes.
For perfectly round cookies, rotate the dough log occasionally while chilling.
A serrated knife works beautifully for clean slices without squishing the dough.
These cookies are even better the next day after the flavors settle and the texture fully softens.

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