Description
Buttery, melt-in-your-mouth cookies with crunchy pecans, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) finely chopped pecans, toasted and cooled
- 1/4 teaspoon fine sea salt
- Optional: 1 to 2 tablespoons cornstarch
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- On a dry skillet over medium heat, toast your pecans for 3 to 4 minutes until fragrant; let them cool and chop finely.
- In a large mixing bowl, beat together the softened butter and powdered sugar until smooth and fluffy, about 1 to 2 minutes.
- Beat in the pure vanilla extract.
- In another bowl, stir together the all-purpose flour and fine sea salt, then gradually fold this dry mix into the butter mixture until just combined.
- Gently fold the toasted and chopped pecans into the dough.
- Shape the dough into two logs, about 1.5 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Slice logs into 1/4 to 3/8 inch rounds and place on the prepared baking sheet, leaving space between cookies.
- Bake for 12 to 16 minutes until edges are set and bottoms are lightly golden.
- Transfer cookies to a wire rack to cool completely before storing.
Notes
For best results, use high-quality ingredients and ensure the butter is properly softened. You can freeze the uncooked dough for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Pecan, Shortbread, Cookies, Dessert, Easy recipes
