Easy Pecan Shortbread Cookies
Buttery and crisp, these pecan shortbread cookies combine just 5 simple ingredients in just 35 minutes to make a cookie that tastes anything but simple!
Servings: 13 cookies (roughly)
Ingredients
- 2 cups all-purpose flour
- 2 salted sticks butter softened
- ½ cup light brown sugar
- ½ cup chopped pecans
- 2 teaspoons real vanilla extract
Instructions
- Preheat oven to 325℉. In the bowl of a mixer, combine butter, brown sugar, and vanilla for about 90 seconds over medium speed, scraping down the sides of the bowl halfway through.
- Turn mixer to low speed and slowly add flour, periodically scraping down the sides of the bowl, until just combined.
- Add pecans. Turn mixer to medium speed until just combined. Do not over-mix to prevent tough cookies!
- On a greased baking sheet, roll 1 inch balls of dough and place each ball about an inch apart.
- Bake for 15-20 minutes, until cookies are just starting to turn brown around the edges and are firm to the touch.
Video
Notes
- Don't have salted butter? Use unsalted + ½ teaspoon salt.
- Store shortbread for up to 5 days in an airtight container once cooled completely!
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.3mg | Sodium: 4mg | Potassium: 50mg | Fiber: 1g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 0.05mg | Calcium: 13mg | Iron: 1mg