These Pecan Shortbread Cookies look and taste professional but they're actually homemade! Impress your friends and family with these melt-in-your-mouth treats!
Course Dessert
Cuisine American
Keyword blueberry cookies, pecan cookies, pecans, shortbread, shortbread cookies
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Resting Time 1 hourhour
Servings 15cookies
Calories 118kcal
Author Lisa Favre
Ingredients
½cup1 stick unsalted butter, softened
¼cupbrown sugarpacked
1tspvanilla extract
½tspsalt
1 ¼cupsall-purpose flour
¼cuppecanschopped into bits
Instructions
Add butter and brown sugar to a large bowl and use an electric mixer to cream together.
Add vanilla extract to the butter and cream sugar.
In a separate bowl, whisk together salt and flour. Slowly add salt and flour combination to the wet ingredients, using the electric mixer to combine all ingredients.
Fold pecans into the cookie mixture.
Pour cookie dough onto a layer of plastic wrap. Dough will most likely be crumbly, so take your time to bring it together and form it into a log, about 5-7 inches in length.
Wrap the log in plastic and refrigerate for at least one hour (you can also chill it overnight, but make sure to leave it out for about 30 minutes before baking).
Preheat oven to 325 degrees F and line a cookie sheet with parchment paper.
Unwrap the covered log and slice cookies so they’re about 1/3 of an inch thick.
Carefully place each cookie onto the lined baking sheet, about 1 ½ to 2 inches apart from each other.
Bake for 20 minutes and allow to cool before serving. Enjoy!