Go Back
+ servings
Pecan Shortbread Cookies
Print

Pecan Shortbread Cookies

Simple and satisfying shortbread cookies you'll quite likely find irresistible. 
Course Dessert
Cuisine British, Scottish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 cookies
Calories 168kcal

Ingredients

INGREDIENTS

  • 3/4 cup pecans coarsely chopped
  • 1 1/4 sticks 10 tablespoons unsalted butter, at room temperature
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • pinch nutmeg
  • pinch cloves

Instructions

INSTRUCTIONS

  • Preheat to 350 degrees.
  • 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 3 different batches while beating on low. Add in toasted pecans.
  • Roll dough into a 1 1/2 -inch log. Wrap in parchment paper.
  • Refrigerate for 1 hour. Add parchment paper to baking sheets.
  • Cut log into ½ inch thick rounds. 
    Pecan Shortbread Cookies
  • Transfer to baking sheet. Space with 1 inch between.
    Pecan Shortbread Cookies
  • 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.

Nutrition

Serving: 31g | Calories: 168kcal | Carbohydrates: 18.3g | Protein: 1.6g | Fat: 9.8g | Saturated Fat: 2.9g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 2.6g | Cholesterol: 13.6mg | Sodium: 109mg | Potassium: 27mg | Fiber: 0.6g | Sugar: 7g | Vitamin A: 160IU | Calcium: 5mg | Iron: 0.4mg