Dessertsbiggerbolderbaking4.8
Butter Pecan Shortbread Cookies Recipe
nothing says "holiday baking" quite like these Butter Pecan Shortbread Cookies — they are rich, buttery, and nutty, and a quintessential Christmas shortbread cookie.
👥 25 Servings⏱️ Prep & Cook: 36 min⏳ Prep: 25 min🔥 Cook: 11 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- knife
📝 Preparation Steps
1
In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
2
Add in the egg and vanilla and mix until combined.
(8oz/225g) butter, (at room temperature )1 cupegg1
3
Fold in the flour and chopped pecans.
4
Bring the dough into a ball and divide in half. Roll each half into an 8 inch log, then wrap it in plastic wrap. Twist the ends of the plastic wrap tightly to create a compact even log. Chill the dough for ⏱️ 2 hours to over night.
5
When ready to bake, pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper.
6
Remove the logs of dough from the fridge and unwrap them. Using a large sharp knife slice each log into 1/2 inch rounds.
7
Arrange the sliced cookies on the cookie sheets about 1 inch apart.
8
Bake the cookies for ⏱️ 18-20 minutes or until lightly golden and slightly crispy.
9
Transfer the cookies to a wire rack and allow the cookies to cool completely.
10
Cover and store the cookies in an airtight container for up to 3 days.
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