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+ servings
Stack of pecan shortbread cookies on a Christmas plate.
Print Recipe
5 from 1 vote

Pecan Shortbread

Freeze, refrigerate, slice, bake and serve!
Prep Time20 minutes
Resting Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 60 coolies
Calories: 66kcal

Ingredients

  • 1 cup unsalted butter at room temperature
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 ½ cups all purpose flour
  • 1 cup pecans finely chopped

Instructions

  • Beat butter and sugar in a large mixing bowl until fluffy.
  • Add the vanilla and egg and beat to combine.
  • Stir in the flour till well mixed. Fold in chopped pecans.
  • Divide the dough in half. Place each half on a sheet of plastic wrap. Form the dough into a 3" diameter log using the plastic wrap and rolling on the counter. Seal the dough and refrigerate the dough for at least 2 hours and up to 24 hours.
  • When ready to bake preheat oven to 350°. Line a baking sheet with a silicone mat or parchment paper.
  • Cut the dough into ½" rounds. Place the cookies on the baking pan. They don't spread so they can be fairly close together but not touching.
  • Bake cookies 12-14 minutes until just slightly golden brown. Allow to cool on and then store in an airtight container at room temperature.
  • Dough log can be frozen. Thaw and cut into ½ inch rounds then bake as per above.

Nutrition

Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 2mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg