Pecan Shortbread Cookies – a delicious recipe with pecan halves, butter, granulated sugar, brown sugar, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F with rack in middle.
2
pecans in oven, then cool. Leave oven on.
3
Pick out about 36 of the best-looking pecan halves for topping cookies and finely chop remainder.
4
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).
5
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.
6
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.
1391
kcal
Calories
118
g
Fat
81
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 2/3 cups pecan halves (6 ounces), 2 sticks unsalted butter, softened, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, and more.
Yes, Pecan Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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