Crispy shortbread cookies chock full of toasted pecans. I love these cookies for a few reasons, they’re nearly foolproof, you can make them in advance and there’s no egg so eating the cookie dough is not a problem! I almost dipped these in chocolate and am sure that would be delicious but they were so good on their own I left them as is. If you don’t have pecans on hand or care for them I would suggest substituting walnuts or macadamias.
I actually totally forgot about the second batch of these cookies while I was puttering away at another project leaving them in the oven for about triple the suggested bake time, they were a bit singed and not camera ready but I ate them nonetheless! Some people like my husband like soft chewy cookies, others enjoy CRISPY crunchy cookies. Well I prefer the later but I truly enjoy a burn cookie, anyone else??
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Pecan Shortbread Cookies
For the Cookies
- 3/4 cup pecans coarsely chopped, toasted
- 10 tbsp unsalted butter at room temperature
- 1/2 cup confectioners' sugar
- 2 teaspoons dark rum or vanilla
- 3/4 teaspoon kosher salt
- 1 1/2 cups all-purpose flour 180g
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
For the Optional Glaze
- 1 cup powdered sugar
- 2 tsp milk
- 1 tbsp dark rum or vanilla
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
For the Cookies
- Toast chopped pecans on a baking sheet until browned.
- In a stand mixer fitted with a paddle attachment, beat butter and confectioners’ sugar, vanilla and salt at medium until fluffy.
- Whisk spices and flour together in a bowl.
- Add flour mixture in and beat on low until almost combined then scrape the bowl down and mix in the toasted pecans.
- Roll dough into a log then wrap in parchment paper.
- Refrigerate for at least 1 hour. Add parchment paper to baking sheets.
- Preheat to 350F. Cut log into ½ inch thick rounds.
- Transfer to baking sheet. Space with 1 inch between.
- Bake for 10 minutes.
- Rotate baking sheets in the oven. Bake for another 10 minutes or until golden brown.
- Move to a wire sheet to cool.
For the glaze
- Sift the powdered sugar and spices into a medium bowl then whisk in the vanilla, dark rum and milk. Add milk as needed to gat a drizzling consistency.
- Drizzle over cooled cookies.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you have an empty paper towel roll you can cut it down the middle and place your dough in the roll while it chills. This will help it keep its shape.
- Chopping the pecans finer will give you an easier to cut cookie dough.
- Try adding your favorite spices like cardamom, or mace to this cookie.
- If your cookies are a bit misshapen after baking you can corral them into a circle using a round cookie cutter right after they come out of the oven. Just move the cookie cutter around the cookie in tight circles to bring it back into shape.