Delicate buttery shortbread pecans (Printable Version)

Buttery shortbread blended with pecans and dusted with powdered sugar for a festive touch.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 teaspoon salt

→ Nuts

03 - 1 cup finely chopped pecans

→ Creaming Mixture

04 - 1 cup unsalted butter, softened
05 - 1/2 cup powdered sugar, plus more for rolling
06 - 1 teaspoon pure vanilla extract

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour and salt in a medium bowl; set aside.
03 - In a large bowl, beat softened butter and 1/2 cup powdered sugar until light and fluffy, about 2 minutes.
04 - Add vanilla extract to the creamed mixture and mix until combined.
05 - Gradually add the flour mixture to the creamed butter mixture, stirring just until incorporated.
06 - Gently fold finely chopped pecans into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough and shape into balls; arrange on prepared baking sheets about 1 inch apart.
08 - Bake for 14 to 16 minutes, until bottoms are lightly golden and tops are set without significant browning.
09 - Allow cookies to cool on baking sheets for 5 minutes; while warm, roll each cookie in additional powdered sugar to coat evenly.
10 - Cool completely on a wire rack, then roll again in powdered sugar for a refined coating.

# Expert Tips:

01 -
  • They're buttery and delicate without being fussy, so even if you've never baked before, you'll nail these.
  • The double-sugar coating creates that irresistible snowy texture that melts on your tongue.
  • One batch makes 36 cookies, which means you can gift them, freeze them, and still have plenty for midnight snacking.
02 -
  • Don't overbake—the cookies keep cooking on the pan after you pull them out, and a minute too long turns them from tender to crispy.
  • Rolling them in sugar while warm is the secret; cold cookies won't hold the coating the same way, and you'll miss that snowy texture.
03 -
  • Soften your butter properly—room temperature butter takes the guesswork out of creaming and ensures fluffy, tender cookies every single time.
  • These cookies are best eaten the same day or the next day when the powdered sugar is fresh and snowy, but they stay delicious for a full week if stored right.
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