Pecan Shortbread Cookies

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 Oven

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.

Add Flour

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.

Shape Cookies

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.

Optional Dusting

Once cooled, dust the Pecan Shortbread Cookies with additional confectioners’ sugar if desired.

Nutrition Facts

(Per Serving – based on 2 cookies)

Calories: ~120

Protein: 1g

Fat: 9g

Carbohydrates: 10g

Fiber: 0.5g


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.

Allergy Warning

Confirm any nut allergies before incorporating pecans.

Modify the recipe to accommodate dietary restrictions or allergies.

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