Community Pick
Butter Pecan Shortbread Cookies
photo by Marg (CaymanDesigns)
- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
2 1/2 dozen
- Serves:
- 18
ingredients
- 1 cup unsalted butter
- 1⁄2 cup light brown sugar
- 2 cups flour
- 1 cup ground pecans
- 2 teaspoons vanilla
- 1 pinch salt
directions
- Line a cookie sheet with parchment paper or silicon mat.
- In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
- Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
- Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
- Preheat oven to 325 degrees F (160 degrees C).
- By hand, roll dough into 1-inch balls.
- Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
- Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
- Remove from pan and let cool on a rack.
Reviews
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I was so happy to have stumbled across this recipe. My daughter has egg and soy allergies and we had been buying a very expensive brand of pecan shortbread cookies which came 9 to a box for about $5-$6. I came to my trusted and most favorite recipe Web site and found this delicious recipe. I used about 1 3/4 cups flour and a little more than a cup of pecans. When I crushed my pecans with my nutri bullet, I almost made pecan butter...so be careful if you use that appliance. I also used salted butter, as it was what I had on hand. My cookies were perfect at 15 minutes. I personally thought they needed just a little more sugar but my husband and daughter say they are perfect. I used a tablespoon cookie scoop and got 42 cookies. I plan to freeze them so they will last a while. Thank you so much! Edited 4/23 to add that these are great frozen. Once baked, I cooked and froze and we eat them whenever we like. I have also used these for a base for fruit pizza and they were incredible!
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These were pretty good, but I'm glad I read the reviews and only baked them 15 minutes. Even that was too long as the bottoms were almost burned, so on the next batches I went 12 minutes. They taste almost exactly like Keebler Pecan Sandies, but a lot drier and more crumbly. I doubled the recipe and got just under six dozen cookies.
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Good, buttery shortbread cookie, but to me the flavors were a little bland. With unsalted butter I think it needs a little more than a pinch of salt, so I gave it 4 stars. To bring out the flavor in the remainder of the batch, I sprinkled just a tiny bit of salt on top of each cookie --- not too much! I had some glazed pecan halves on hand which I cut into quarters and added 4-5 of these pieces on top of each cookie. For me, this made it a great recipe!
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Love, love, love pecan shortbread cookies! These were easy to make and delicious. I only had dark brown sugar, so I used 1/4 cup of it and 1/4 cup of white sugar. I didn't line my cookie sheets with anything and they did fine. Took about 13 minutes per batch to bake. I made 50 small cookies since it was for a party. Everyone loved them.
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I made these for my guests that were coming a very long drive to visit us, and these went down a real treat with a nice cup of tea when they arrived. I made them to the recipe with no changes and they were very nice, buttery and nutty. I had one as I am a diabetic and was only allowed one to try, but my guests loved them, and went away home with what was left for the kids. thank you for posting.
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