Description
These buttery Southern pecan shortbread cookies are a classic treat—rich, crumbly, and perfect with tea, coffee, or a touch of caramel for an indulgent twist.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 teaspoon salt
Extra sugar, for topping
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add Vanilla:
Mix in the vanilla extract until fully incorporated.
Add Dry Ingredients:
Gradually mix in the flour and salt until just combined.
Fold in Pecans:
Gently fold in the chopped pecans.
Shape Cookies:
Roll dough into 1-inch balls and place on the prepared baking sheet.
Flatten and Sprinkle:
Use a fork to gently flatten each cookie in a crosshatch pattern. Sprinkle a bit of sugar on top of each cookie.
Bake:
Bake for 12–15 minutes, or until the edges are lightly golden.
Cool:
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Nut-Free Option: Substitute pecans with mini chocolate chips or dried cranberries.
Flavor Twist: Add 1 tsp of cinnamon or orange zest for a warm or citrusy note.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Gift Idea: These cookies package beautifully in a tin for holidays or special occasions.
Serving Tip: Enjoy with tea, coffee, or even a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern / American
