Pecan Shortbread Cookies
Every once in a while, I buy a bag of pecans with every intention of baking with them, and end up eating the entire bag before I’ve so much as taken the flour out of the cabinet! I was in the mood to try a new pecan shortbread cookies recipe last week and realized that I only had a handful of pecans left from a previous recipe, so off to the store I went!
Pecan shortbread cookies recipe
My idea for this recipe came from your basic pecan sandies. I love them (because I really, really love pecans) but I have never liked their texture and have always wished that they were just a little more chewy. All of my favorite cookies are chewy!
I fiddled around with a recipe for a few days and I found that by reducing the flour and increasing the butter in my recipe, the resulting cookies were thinner, crispy and a little chewy.
This pecan shortbread cookies recipe has the nutty flavor of pecans without being too overpowering, and you can even press a pecan into the top of the cookies before putting them into the oven for a little extra crunch.
They also taste amazing crumbled over vanilla ice cream — with or without chocolate syrup!
I have to warn you, though…once you make these cookies, you’ll never be able to look at pecan sandies in quite the same way again!
Love cookies? Try these!
Pecan shortbread cookies
Yield: 2.5 dozen
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour
1 cup unsalted butter, softened
1/2 cup light brown sugar
1 1/2 cups all-purpose flour
1 cup ground pecans
2 teaspoons pure vanilla extract
1/8 teaspoon salt
Preheat your oven to 325 degrees and line a cookie sheet with parchment paper.
Grind 1 cup of pecans in a food processor until you have fine crumbs - about 30 seconds.
In a large bowl, beat together the butter and sugar until creamy, then add your vanilla, salt and pecans. Beat at medium speed until combined.
Gradually add in your flour and beat at medium speed until a dough forms.
Drop by rounded teaspoons onto your cookie sheet and press flat with the bottom of a glass.
Bake at 325 degrees for 12 minutes, then remove to cooling rack.