Pecan Shortbread Cookies Recipe

5 from 1 vote

Each bite of these delicious Pecan Shortbread Cookies is buttery and nutty, with crisp edges and a soft middle that just melts away.

Prep Time10

Cook Time14

Chill Time1

Total Time1 24

Course: Dessert

Cuisine: American

Servings:

Calories: 153kcal

In a large bowl, using a handheld mixer or stand mixer with a paddle attachment, beat the butter, sugar, and vanilla together until combined and creamy.
Add the flour and salt to the butter mixture and beat until combined.
Beat in the pecans until fully combined. The dough will be thick.
Place the dough onto rolled-out plastic wrap. Shape and roll the dough into a log about 2 inches in diameter and 10 inches long.
Wrap the dough in the plastic wrap, refrigerate for an hour, or freeze for 20 minutes.
Preheat oven to 350ºF.
Remove from freezer, unwrap, and slice into ¼-⅓ inch thick slices.
Arrange on an ungreased or parchment lined baking sheet.
Bake for 14 minutes.
Remove from oven and transfer to a wire rack to cool.

Once the cookies are completely cool, store them in an airtight container at room temperature for up to 5 days.