Best 5 Brown Sugar And Pecan Shortbread Cookies Recipes

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Indulge in a delightful symphony of flavors with our collection of delectable brown sugar and pecan shortbread cookies. These melt-in-your-mouth treats are a harmonious blend of sweet and nutty, with a satisfyingly crumbly texture that will transport you to culinary heaven. From classic shortbread cookies to irresistible variations like maple-glazed and chocolate-dipped, this article offers a treasure trove of recipes that cater to every palate. Each recipe is meticulously crafted to ensure perfect results, whether you're a seasoned baker or a novice in the kitchen. So, embark on this delightful journey and discover the magic of brown sugar and pecan shortbread cookies – a true celebration of taste and texture.

Let's cook with our recipes!

BROWN SUGAR-PECAN SHORTBREAD COOKIES



Brown Sugar-Pecan Shortbread Cookies image

Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together. The recipe is an adaptation of one developed by Dorie Greenspan for her book, "Baking: From My Home to Yours." Not fond of pecans? Try hazelnuts or almonds instead.

Provided by The New York Times

Categories     cookies and bars, dessert

Time P2DT45m

Yield Makes 42 cookies

Number Of Ingredients 8

1 1/2 cups flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground clove
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup finely ground pecans
Confectioners' sugar (optional)

Steps:

  • Sift together the flour, cornstarch, salt and clove.
  • Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes. Stop the mixer to scrape down the sides. Add the dry ingredients and mix on low speed just until incorporated. Add the pecans and mix just until combined.
  • Place the dough on a sheet of plastic wrap. Cover with another sheet of plastic and shape into a square. Refrigerate for 30 minutes. Roll the dough between the plastic to 1/4-inch thick, and into a 9 1/2 x 11-inch rectangle. Refrigerate for at least 1 1/2 hours, or up to 2 days.
  • Position two oven racks so they divide the oven into thirds. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Discard the plastic sheets from the dough. Trim the edges to form a 9 x 10.5/2-inch rectangle, then cut the dough into 1 1/2-inch squares. Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes. If desired, dust the cookies with confectioners' sugar while still hot. Transfer to a rack to cool.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 4 grams, TransFat 0 grams

PECAN SHORTBREAD



Pecan Shortbread image

Made in 1 bowl without eggs or leavening, this pecan shortbread is soft yet dense with crisp crumbly edges. We'll use the simple slice and bake method, which helps guarantee thick cookies. No rolling pin required!

Provided by Sally

Categories     Desserts

Time 4h

Number Of Ingredients 10

1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons pure vanilla extract
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (100g) finely chopped pecans
1/4 cup (50g) coarse sugar (I prefer this one)
1/4 cup (32g) finely chopped pecans

Steps:

  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. Add the flour, cinnamon, and salt, then beat on low speed until combined. Beat in the chopped pecans. The cookie dough may look like it won't come together, but keep beating- I promise, it will! The cookie dough will be thick.
  • Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don't have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3-4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnight- the colder the dough, the thicker the cookies.
  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • You can actually roll the logs before or after chilling them. Mix the coarse sugar and chopped pecans together on a large plate. One at a time, roll the log into the mixture. Press it down so the nuts and sugar stick to all sides.
  • Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
  • Bake the cookies for 12-14 minutes or until brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Cookies will stay fresh covered at room temperature for 1 week.

PECAN SHORTBREAD



Pecan Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 20 to 24 cookies

Number Of Ingredients 7

3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
  • Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

BROWN-SUGAR AND PECAN SHORTBREAD COOKIES



Brown-Sugar and Pecan Shortbread Cookies image

Warm, spicy notes of clove and nutmeg mingle with a pecan crunch in these tender cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes 30

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
Pinch of freshly grated nutmeg
Pinch of ground cloves
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1/2 cup finely ground pecans (from 2/3 cup pecans)

Steps:

  • In a large bowl, whisk together flour, cornstarch, salt, nutmeg, and cloves; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar together on medium speed until smooth, about 3 minutes. Add vanilla, and mix to combine. Add pecans. Reduce mixer speed to low and add flour mixture; mix until just combined.
  • Turn dough out onto work surface and form into two flat squares; wrap with plastic wrap and transfer to refrigerator. Refrigerate for at least 2 hours and up to 2 days.
  • Preheat oven to 350 degrees with racks set in the upper and lower thirds. Line two baking sheets with parchment paper; set aside.
  • Place a nonstick baking mat on work surface. Place one square chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 3/8-inch-thick. Transfer to freezer to chill until firm, about 30 minutes. Repeat process with remaining dough.
  • Using a 2 1/4-inch square cutter, cut out dough and transfer to prepared baking sheets. Carefully prick each cookie with a skewer, gently pushing through the dough until it reaches the baking sheet.
  • Transfer baking sheets to oven and bake, about 10 minutes. Halfway through baking, repeat pricking process and rotate baking sheets from top to bottom and front to back. Cookies should be very pale and not take on too much color. Transfer cookies to rack to cool.

EASY PECAN SHORTBREAD COOKIES



Easy Pecan Shortbread Cookies image

Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 84

Number Of Ingredients 5

1/3 cup finely chopped pecans
1 cup butter, softened
1/2 cup sugar
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon vanilla

Steps:

  • To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
  • In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
  • Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
  • Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg

Tips for Making Brown Sugar and Pecan Shortbread Cookies:

- Use cold butter: This will help the cookies hold their shape better and prevent them from spreading too much. - Cream the butter and sugar together until light and fluffy: This will help the cookies to be more tender. - Add the flour and salt gradually: This will help to prevent the cookies from becoming tough. - Chill the dough for at least 30 minutes before baking: This will help the cookies to hold their shape better. - Bake the cookies until the edges are just beginning to brown: Overbaking will result in dry cookies. - Allow the cookies to cool completely before serving: This will help the cookies to set and develop their full flavor.

Conclusion:

Brown sugar and pecan shortbread cookies are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple ingredients and a little bit of time, you can enjoy these delicious cookies in no time. So next time you're looking for a sweet treat, give brown sugar and pecan shortbread cookies a try. You won't be disappointed!

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