10 Shortbread Cookies with Pecans

Buttery Pecan Shortbread Cookies

These classic, melt-in-your-mouth shortbread cookies are enriched with the rich flavor of toasted pecans.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup pecans, finely chopped

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Mix in the vanilla extract.
4. Gradually add the flour, mixing until just combined.
5. Fold in the chopped pecans.
6. Roll the dough into small balls and flatten slightly on a baking sheet.
7. Bake for 15-18 minutes or until edges are lightly golden.
8. Let cool on a wire rack.

Maple Pecan Shortbread

Introduce a hint of maple syrup to enhance the nutty pecan flavor in this delightful variation.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 2 cups all-purpose flour
• 1 cup pecans, finely chopped

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Cream together the butter, sugar, and maple syrup until smooth.
3. Gradually blend in the flour until just incorporated.
4. Fold in the pecans.
5. Shape the dough into logs, wrap in plastic, and chill for an hour.
6. Slice the logs into rounds and place on a baking sheet.
7. Bake for 12-15 minutes, or until edges are golden.
8. Cool on a wire rack.

Chocolate-Dipped Pecan Shortbread

For chocolate lovers, these pecan shortbread cookies get a luscious upgrade with a dip in rich chocolate.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup pecans, chopped
• 8 ounces dark chocolate, melted

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Cream together the butter and sugar until soft and creamy.
3. Stir in the vanilla extract.
4. Add the flour and pecans, blending until just incorporated.
5. Form dough into rounds and place on a baking sheet.
6. Bake for 15-18 minutes, until edges are just golden.
7. Once cooled, dip each cookie halfway into melted chocolate.
8. Place on parchment paper to set.

Lemon Pecan Shortbread

Brighten up your cookie platter with this zesty lemon pecan shortbread.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• Zest of 1 lemon
• 2 cups all-purpose flour
• 1 cup pecans, finely chopped

Cooking method:

1. Preheat oven to 350°F (175°C).
2. In a bowl, cream together the butter and sugar.
3. Mix in the lemon zest.
4. Gradually add flour until dough forms.
5. Stir in chopped pecans.
6. Roll the dough into a log and chill for 30 minutes.
7. Slice into rounds and place on a baking sheet.
8. Bake for 12-15 minutes, until edges are golden.
9. Cool before serving.

Spiced Pecan Shortbread

Warm spices elevate the nutty flavor of pecans in these comforting shortbread cookies.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups all-purpose flour
• 1 cup pecans, chopped

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Cream butter and brown sugar together until smooth.
3. Add cinnamon and nutmeg to the mixture.
4. Gradually mix in flour until just combined.
5. Fold in pecans.
6. Form dough into balls and place on a baking sheet.
7. Bake for 15-18 minutes, checking for a golden-brown edge.
8. Allow cooling on a wire rack.

Coconut Pecan Shortbread

Add a tropical twist to your cookie experience with the addition of shredded coconut.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1 cup pecans, finely chopped

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar together until light.
3. Mix in vanilla extract.
4. Add flour gradually, stirring until just combined.
5. Stir in coconut and pecans until evenly distributed.
6. Shape dough into small balls.
7. Bake on a lined baking sheet for 15-18 minutes.
8. Let cool before serving.

Orange Pecan Shortbread

The vibrant taste of orange zest complements the rich pecans in these delightful cookies.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• Zest of 1 orange
• 2 cups all-purpose flour
• 1 cup pecans, chopped

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Cream together butter and powdered sugar.
3. Mix in the orange zest.
4. Gradually add flour, blending until dough forms.
5. Incorporate chopped pecans into the mixture.
6. Roll dough into a log, wrap in plastic, and chill for an hour.
7. Slice into discs and place on a baking sheet.
8. Bake for 12-15 minutes until edges are golden.
9. Cool completely on a wire rack.

Honey Pecan Shortbread

The sweetness of honey paired with pecans makes for a blissful cookie experience.

Ingredients:

• 1 cup unsalted butter, softened
• 1/4 cup honey
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup pecans, chopped

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Cream the butter, honey, and sugar together until fluffy.
3. Gradually incorporate the flour until dough forms.
4. Add chopped pecans and mix well.
5. Roll dough into balls and flatten slightly on a baking sheet.
6. Bake for 15-18 minutes, or until edges are golden.
7. Let cool on a wire rack.

Espresso Pecan Shortbread

Infuse your shortbread with a jolt of espresso for a sophisticated treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 tablespoon instant espresso powder
• 2 cups all-purpose flour
• 1 cup pecans, finely chopped

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Cream the butter and brown sugar until smooth.
3. Dissolve espresso powder in a small amount of hot water and add to the mixture.
4. Gradually add flour, mixing until just combined.
5. Fold in the pecans.
6. Shape dough into rounds and place on a baking sheet.
7. Bake for 15-18 minutes, checking for golden-brown edges.
8. Cool on a wire rack before serving.