Tell Me About Shortbread!
Traditional shortbread is made from one part sugar, two parts butter, and three parts flour. Eggs and leavening are typically absent, so you enjoy that trademark dense/crumbly texture. Butter and sugar add flavor and keep the cookies soft. I have several shortbread variations on my website. However, I love using the slice and bake method for this style of cookie. While rolling out and cutting into shapes allows for different designs and decorations, sometimes the dough is just easier to roll into a log and slice. Or try baking shortbread in a cake pan and cutting into triangles like my wedge-shaped shortbread cookies and salted chocolate pistachio shortbread. I also have drop shortbread cookies on my website including cherry almond shortbread cookies and pistachio cookies.
This Pecan Shortbread Is:
A 1-bowl cookie recipe Brown sugared & cinnamon spiced Extra soft in the centers Not dry; it’s very buttery Crisp/crumbly on the edges Thick thick thick Coated in toasted pecans and coarse sugar Easy slice-and-bake style
Slice and Bake Cookie Style
If you aren’t already, it’s time to fall in love with the slice and bake cookie. The cookies are slice-and-bake style, which you know is my favorite. Make the cookie dough, roll into logs, chill the logs, slice the logs, bake the sliced cookies. This isn’t a new concept—I’ve shared a few other variations before including: I even published a chocolate version, a maple walnut version, and a vanilla spice version in Sally’s Cookie Addiction. Some of these flavors include an egg, so they don’t have the same deliciously dense/crumbly texture of today’s shortbread version.
How to Make Pecan Shortbread
Now that you know the style of cookie, let’s walk through the process. Here’s a photo of the creamed butter and sugars, as well as a photo of the finely chopped pecans. We want pecan pieces in each bite, so chop them up small as if you were making pecan sugar cookies. Cookie dough is thick & buttery, and quite similar to the dough we need for snowball cookies.
Chill the Cookie Dough as Logs
Chilling the dough is key to this pecan shortbread. Divide the cookie dough in half, then roll each half into a log. Chill these logs for at least 3-4 hours. Seems like awhile, but I actually prefer to chill them overnight—so this is a fantastic recipe to make ahead. If you skip the chilling, expect the Great Cookie Spread on your baking sheets.
Only 8 Ingredients in Pecan Shortbread
Have I mentioned you only need 8 basic ingredients? And isn’t it incredible how many different cookie recipes we can make from the same basic ingredients including butter, sugars, vanilla, flour, cinnamon, salt, and nuts? Just another reason why it’s ok to shout “I LOVE BAKING” from the rooftops. I love how the cinnamon, brown sugar, vanilla, and pecan flavors combine in 1 cookie. Sort of like my maple pecan sticky buns and maple brown sugar cookies, only without the maple. Or brown sugar cookies with added pecans. (But trust me, these flavorful cookies aren’t lacking anything!) This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page including:
Chocolate Ginger Cookies Peanut Butter Blossoms Spritz Cookies Snowball Cookies Dark Chocolate Orange Biscotti Hot Cocoa Cookies
and here are my top 10 cookie baking tools if you’re looking for recommendations!
