Background and History
Pecan Shortbread Cookies pay homage to the rich tradition of Scottish shortbread, blending its buttery goodness with the nutty crunch of pecans. These delectable cookies boast a delicate crumbly texture and a timeless flavor that has been cherished for generations.
1 cup unsalted butter, softened
1/2 cup confectioners’ sugar
2 cups all-purpose flour
1/2 cup finely chopped pecans
1 teaspoon vanilla extract
Additional confectioners’ sugar for dusting (optional)
Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
Cream Butter and Sugar
In a mixing bowl, cream together the softened butter and confectioners’ sugar until light and fluffy.
Gradually add the all-purpose flour to the butter mixture, mixing until just combined.
Incorporate Pecans and Vanilla
Fold in the finely chopped pecans and vanilla extract, ensuring even distribution.
Take portions of the dough and shape them into rounds, squares, or your preferred cookie shape. Place them on the prepared baking sheets, leaving space between each.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the Pecan Shortbread Cookies with additional confectioners’ sugar if desired.
(Per Serving – based on 2 cookies)
Ensure the butter is softened but not melted for the right cookie texture.
Experiment with different shapes and sizes for a personalized touch.
Store in an airtight container to maintain freshness.
Confirm any nut allergies before incorporating pecans.
Modify the recipe to accommodate dietary restrictions or allergies.