Pecan Shortbread Cookies
This post may contain affiliate links. Please read my disclosure policy.
Shortbread cookies are the kind of treat that proves simple can be absolutely delicious. With just a handful of ingredients, you get a buttery, tender cookie that melts in your mouth and feels timeless. This version of Pecan Shortbread adds toasted pecans and a hint of almond extract, which I think makes them just a little more special—perfect for the holidays or really any occasion!
Sheila’s Recipe Snapshot for Pecan Shortbread
These pecan shortbread cookies are buttery, nutty, and so easy to make! You’ll wonder why they weren’t already part of your holiday baking lineup!
I’ve always loved shortbread. I mean, what’s not to like?! It’s buttery, tender, and never goes out of style. I actually made a batch of these for a party recently, and everyone seriously loved them!
To be honest, I wasn’t sure how they would go over since they’re so simple, but I think that’s exactly why people enjoyed them.
With so many chocolate-heavy desserts on the table, these pecan shortbread cookies stood out for their buttery flavor and light, crumbly texture. Sometimes the simplest recipes are the ones that disappear first!
Ingredient Notes for Butter Shortbread Recipe
- Unsalted butter | The base of any shortbread! Make sure it’s softened for easy creaming.
- Light brown sugar | Adds sweetness with a subtle caramel note that sets these apart from classic shortbread.
- Vanilla extract | Warm, sweet, and essential for balanced flavor.
- Almond extract | Just a touch makes these cookies taste extra special and pairs beautifully with pecans.
- All-purpose flour | Provides structure. You’ll knead in extra flour until the dough is soft but not sticky.
- Kosher salt | A pinch enhances all the buttery and nutty flavors.
- Pecans | Toasted for maximum flavor! You’ll fold some into the dough and sprinkle more on top.
Variations and Substitutions
- Nuts: Swap pecans for walnuts, hazelnuts, or almonds.
- Chocolate Pecan Shortbread: For a festive touch, dip the cooled cookies in melted chocolate and sprinkle with extra nuts.
- Slice-and-Bake Shortbread: Instead of rolling and cutting, shape the dough into logs, chill, then slice into rounds before baking.
- Extracts: Replace almond extract with orange or maple extract for different yet equally delicious flavors!
How to Make Pecan Shortbread Cookies
This dough is so forgiving — if you can stir and roll, you can make bakery-worthy shortbread at home.
CREAM BUTTER & SUGAR. Cream together the butter and brown sugar in the bowl of a stand mixer with the paddle attachment for about 2 minutes, until light and fluffy. Add the vanilla and almond extract and mix for another few seconds until incorporated.
ADD FLOUR. Next, add 1 ½ cups of the flour and the salt to the bowl and mix on low speed just until the flour is no longer visible.
ADD TOASTED PECANS. Add the toasted pecans and mix on low until incorporated.
KNEAD DOUGH GENTLY. Sprinkle a silicone mat with ½ cup of flour, then transfer the dough to the mat. Gently knead and work the flour into the dough. The dough should be soft, but not sticky.
Continue adding flour a tablespoon at a time if needed until the desired consistency is reached — do not overwork the dough.
DIVIDE & CHILL. Divide the dough in half and shape into two discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
ROLL DOUGH & CUT OUT COOKIES. Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
Remove one disc at a time and roll it to ½-inch thick on a lightly floured surface. Cut out cookies with a 2-inch cookie cutter and place 2 inches apart on the baking sheets.
BAKE. Sprinkle the tops with more finely chopped pecans, if desired. Bake for 11 to 12 minutes, until the bottom edges are lightly browned. The tops should still be pale.
COOL & ENJOY. Cool for 2 minutes on the baking sheets before transferring to a wire rack to cool completely.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To freeze: For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. You can also freeze the dough discs before rolling and cutting, just thaw overnight in the fridge before baking!
Frequently Asked Questions
Shortbread dough should be soft but not sticky. If it’s too crumbly, knead in a teaspoon of milk or softened butter at a time until it comes together.
Absolutely! These pecan shortbread cookies work with round cutters, fluted edges, or even holiday shapes. Be sure to keep the dough about ½-inch thick so they bake evenly.
Shortbread is richer and more buttery, with a tender, crumbly texture. Sugar cookies are sweeter, firmer, and designed to hold lots of decorations.
Looking for More Holiday Cookie Recipes?
These cinnamon roll cookies and my white chocolate peppermint cookies are both holiday favorites among my family. I have a yummy cranberry biscotti recipe, too!
What to Serve With Pecan Shortbread
Enjoy these pecan sandies with a hot cup of coffee, a mug of tea, or even a glass of cold milk. They’re perfect for a holiday cookie platter alongside lemon crinkle cookies, peanut butter balls, or soft ginger snap cookies.
For gifting, wrap them up in a tin or box with parchment paper; they travel beautifully and stay fresh for days!
Beyond the Recipe
Shortbread has been around for centuries, with its roots in Scotland, where it was once considered a luxury reserved for holidays and special occasions. Traditionally, it was made with just three ingredients — butter, sugar, and flour — which is why its buttery flavor and crumbly texture are so iconic!
Today, shortbread remains a holiday staple around the world, often baked in festive shapes or gifted in elegant tins, making it as timeless as it is delicious.
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
Pecan Shortbread Cookies (Pecan Sandies)
Ingredients
- 1 cup unsalted butter
- ½ cup light brown sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 2 ¼ cups all-purpose flour divided
- ¼ teaspoon kosher salt
- ¾ cup pecans, chopped and toasted divided
Instructions
- Cream together the butter and brown sugar in the bowl of a stand mixer with the paddle attachment for about 2 minutes, until light and fluffy.
- Add the vanilla and almond extract and mix for another few seconds until incorporated.
- Next, add 1 ½ cups of the flour and the salt to the bowl and mix on low speed just until the flour is no longer visible. Add the toasted pecans and mix on low until incorporated.
- Sprinkle a silicone mat with ½ cup of flour, then transfer the dough to the mat. Gently knead and work the flour into the dough. The dough should be soft, but not sticky. Continue adding flour a tablespoon at a time if needed until the desired consistency is reached — do not overwork the dough.
- Divide the dough in half and shape into two discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
- Remove one disc at a time and roll it to ½-inch thick on a lightly floured surface. Cut out cookies with a 2-inch cookie cutter and place 2 inches apart on the baking sheets.
- Sprinkle the tops with more finely chopped pecans, if desired. Bake for 11 to 12 minutes, until the bottom edges are lightly browned. The tops should still be pale.
- Cool for 2 minutes on the baking sheets before transferring to a wire rack to cool completely.
Notes
- Toast the pecans first. Taking a few minutes to toast the pecans makes a world of difference! I recommend toasting them whole and then chopping them up yourself. If you are toasting them already chopped, keep a close eye on them so they don’t burn.
- Don’t overwork the dough. While we do need to knead the shortbread dough with a little extra flour, avoid overworking the dough. Overworking can toughen the cookies, and shortbread should be melt-in-your-mouth tender. A gentle hand is your secret to perfect texture!
- Repurpose leftover dough. After cutting out cookies, press together any leftover dough and refrigerate for a few more minutes before repeating the process.
- Chill before baking. Cold dough holds its shape better, so your cookies won’t spread or lose those crisp edges. Chilling also helps the butter firm up, which is what gives shortbread that signature crumbly bite, too!
- Watch the bake time closely. Shortbread should be pale on top with just a hint of golden at the edges. If you wait for them to look “done” in the oven, they’ll be overbaked. Trust the edges and pull them out early.
- Use a sharp cookie cutter. A clean, sharp cutter makes all the difference in presentation. It keeps the edges neat and ensures even baking, so every cookie looks as good as it tastes.
- To store: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To freeze: For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. You can also freeze the dough discs before rolling and cutting, just thaw overnight in the fridge before baking!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
