Indulge in the delightful symphony of flavors with our tantalizing collection of shortbread pecan cookie recipes. These delectable treats embody the perfect balance between buttery shortbread and crunchy pecans, resulting in a textural masterpiece. Each recipe offers a unique twist, catering to diverse preferences and dietary restrictions. From classic shortbread pecan cookies to gluten-free and vegan variations, our curated selection ensures that everyone can savor these irresistible delights. Embark on a culinary journey as we guide you through the simple steps of creating these delectable cookies, promising a delightful experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PECAN SHORTBREAD COOKIES
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
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
PECAN SHORTBREAD COOKIES
This is a great, lighter version of a pecan shortbread cookie.
Provided by BernaC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
- Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
- Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
- Bake in the preheated oven until edges are golden, 12 to 14 minutes.
- Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.1 g, Cholesterol 14.3 mg, Fat 8.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 62.7 mg, Sugar 5.5 g
BROWN-SUGAR AND PECAN SHORTBREAD COOKIES
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
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.
COCONUT-PECAN SHORTBREAD COOKIES
A luscious caramel filling joins pairs of rich shortbread treats. They take a little time to make but are well worth it. -Cathy Grubelnik, Raton, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in coconut and pecans. Divide dough into two portions. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 1-in. round cookie cutter. Place cookies 1 in. apart on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely., Meanwhile, for filling, bring sugar and water to a boil in a large heavy saucepan. Add corn syrup; cook until syrup turns golden, about 5 minutes (do not stir). Gradually stir in cream and butter., Spread filling on the bottoms of half of the cookies, a scant 1/2 teaspoon on each; cover with remaining cookies. Let stand until set, about 2 hours.
Nutrition Facts : Calories 99 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 66mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN SHORTBREAD COOKIES
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 7
Steps:
- Cream together butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until mixture is light in color, 3 to 4 minutes.
- Add flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
- Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
- Heat oven to 325 degrees. Sprinkle cookies with remaining 2 tablespoons sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.
SHORTBREAD PECAN COOKIES
So easy to bake (no eggs involved) and delicious--I modified a basic shortbread recipe to jazz it up and it turned out a lot like a pecan sandie, but homemade.
Provided by Christa Hardin
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.
- Roll dough into 1-inch balls and set on ungreased baking sheets.
- Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.
Nutrition Facts : Calories 196 calories, Carbohydrate 14.6 g, Cholesterol 32.6 mg, Fat 14.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.7 g, Sodium 87.7 mg, Sugar 4.6 g
PECAN SHORTBREAD COOKIES
Provided by Paul Grimes
Categories Cookies Nut Dessert Bake Pecan Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in middle. Toast pecans in oven, then cool. Leave oven on.
- Pick out about 36 of the best-looking pecan halves for topping cookies and finely chop remainder.
- Blend together butter, sugars, vanilla, and salt in a bowl with a fork until combined well. Stir in flour and chopped pecans until a soft dough forms (dough will be sticky).
- Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass (flour it if necessary), then push a pecan half onto center of each cookie.
- Bake, 1 sheet at a time, until edges are golden, about 20 minutes. Cool cookies on sheet 5 minutes, then transfer to a rack to cool.
PECAN SHORTBREAD CHRISTMAS TREE COOKIES
Butter, flour and sugar come together to create rich, delicate cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.
- Divide dough into 4 equal parts; shape each into ball. Place 2 balls of dough on each cookie sheet, on opposite ends. With rolling pin or floured fingers, gently flatten and shape each ball into 6-inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make tree trunk.
- Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.
- Place cooled tree wedges on cooling racks or waxed paper. Place baking chips in small resealable freezer plastic bag. Microwave on High 40 to 60 seconds, turning bag over after 30 seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar Top each tree with star.
Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g
TOASTED PECAN SHORTBREAD COOKIES
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield About 60 cookies
Number Of Ingredients 7
Steps:
- Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes. Remove from pan to cool.
- Cream butter and sugar by hand or in a mixer. Mix salt with rice flour and fold in by hand or on low speed. Fold in the all-purpose flour, pecans and vanilla.
- Divide dough in half. Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter. Repeat with second half. Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
- Preheat oven to 300 degrees. Remove plastic wrap from dough. With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets. Bake until firm and just beginning to color, 35 to 40 minutes. Cool on racks.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 2 grams, TransFat 0 grams
BROWN SUGAR-PECAN SHORTBREAD COOKIES
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
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
Tips:
- Use cold butter: Cold butter will help to create a more crumbly, shortbread-like cookie.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the dough, making the cookies lighter and more tender.
- Chill the dough before baking: Chilling the dough will help to prevent the cookies from spreading too much in the oven.
- Bake the cookies until the edges are just beginning to brown: Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before serving: This will help to set the cookies and prevent them from falling apart.
Conclusion:
Shortbread pecan cookies are a delicious and easy-to-make treat that are perfect for any occasion. Just be sure to follow the tips above to make sure your cookies turn out perfect!
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