Description
Deliciously buttery and tender pecan shortbread cookies featuring toasted pecans for a delightful crunch. These cookies combine the richness of unsalted butter with the delicate crumbly texture from cornstarch and flour, perfect for teatime or a sweet snack.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Additional
- 1 cup pecans, chopped and toasted (To toast pecans, bake in a 350°F (175°C) oven for about 8-10 minutes.)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream butter and sugar: In a mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add vanilla: Mix in the vanilla extract to incorporate flavor throughout the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution.
- Mix dry with wet: Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined to avoid overworking the dough.
- Fold in pecans: Gently fold the toasted chopped pecans into the dough using a rubber spatula, distributing them evenly.
- Shape dough logs: Divide the dough into two equal portions, shaping each into a log about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up the dough for easier slicing.
- Slice cookies: After chilling, remove the logs from the refrigerator and slice into 1/4-inch thick rounds. Place the slices spaced apart on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 18-20 minutes or until the edges turn a light golden color, signaling they are done.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a cooling rack to cool completely before serving or storing.
Notes
- Chilling the dough is crucial for firm cookies that hold their shape during baking.
- Ensure pecans are toasted to enhance their flavor and crunch.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free version, omit the pecans and add an extra 1/4 cup flour.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
