Pecan Shortbread Cookies
An easy, refrigerator slice and bake pecan shortbread cookie.
Equipment
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Plastic wrap
- Baking Sheet
- Parchment Paper
- Small bowl
Ingredients
For the cookies -
- 1 cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup sugar
- 2 teaspoons vanilla
- 2 ½ cups flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup finely chopped pecans
For the coating -
- ¼ cup turbinado sugar
- ¼ cup finely chopped pecans
Instructions
- In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar. Cream with the paddle attachment until smooth and creamy.
- Add the vanilla and mix well.
- Add the flour, cinnamon and salt. Mix until combined, scraping the sides often.
- Add the chopped pecans and mix well.
- Press and shape the dough into an 8-10 inch long log, about 2 inches in diameter.
- Wrap tightly in plastic wrap.
- Chill in the fridge for about 4 hours or until firm.
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In a small bowl, combine the turbinado sugar and remaining chopped pecans.
- Spread the pecan/sugar mixture in a baking dish or similar and roll the chilled dough in the mixture to cover the outside edge of the log.
- Slice the dough log into ½ inch slices.
- Place the cookie dough slices on the prepared baking sheets, leaving space between each cookie. Sprinkle with a little leftover pecan/sugar mix, if desired.
- Bake in the preheated oven for 12-14 minutes or just until the center is set.
Notes
Storage: Shortbread cookies can be stored in airtight containers for up to 3 days.
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