Toasted Pecan Shortbread Cookies
Celebrate the holiday season by baking delightfully simple, yet complex Toasted Pecan Shortbread Cookies. This twist on a classic is elevated by the addition of toasted pecans to the outside of the cookies. Cream butter, maple syrup and powdered sugar together before adding flour and salt to make the cookie dough. Coat the dough with toasted pecans, then chill. Slice and bake when ready for the perfectly crunchy, slightly sweet Christmas cookie.
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Happy Sweetest Season Cookie Exchange, y’all!
Who’s beyond excited for some cookie love this week?
I am, I am!
My mom worked at an all-boys school for YEARS, and every Christmas, she received all kinds of goodies from her students.
On particular family always gave her shortbread.
When I was in college, one particular family gave her shortbread every year.
These classic shortbread cookies were the stuff dreams are made of: crumbly and sweet and so buttery they were almost sinful.
I may or may not have hoarded these cookies when I arrived home from college, rationing them so I could enjoy them throughout the season and hoping that my mom and sister would not notice they were not stored near the other cookies.
However, it never crossed my mind to make my own.
A few years back, I finally gave shortbread a go and realized it’s a lot easier than expected. It just requires a little patience.
Why I love this recipe:
Toasted pecans (and pecans, in general) are one of my favorite things this time of year, so it shouldn’t come as a surprise that I involved them in a cookie.
The crunch and toastiness of the pecans just elevate this shortbread.
And really, it only requires 15-20 minutes of hands-on time before it chills.
What’s not to love about that?
While this Toasted Pecan Shortbread Cookie recipe isn’t the same as that family’s particular cookie, they’re a new favorite.
I’ve been enjoying them along with coffee and tea in the mornings since I initially made the recipe. And I’ll no doubt be hoarding these this holiday season, even though I’ll bake up a batch for friends and neighbors before Christmas Eve to share.
More shortbread cookie recipes to try: Ginger Rosemary Shortbread Cookies | Orange Raspberry Shortbread Cookies | Vanilla Bean Shortbread Cookies
What you need to make this recipe:
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- Sheet pan or a cookie sheet
- Nonstick baking mat
- An electric mixer, like a stand mixer or hand mixer
- Bowl
- Fine mesh strainer
- Sharp knife and cutting board
- Wire cooling rack
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get from the grocery store:
- Pecans — I like to use pecan pieces, but you can easily chop your own if you prefer. You can swap this with another nut, too.
- Unsalted butter — we using two sticks. Set it out 30-45 minutes before you plan to make the batter so it blends easily.
- Pure maple syrup — use the real deal kind, please and thank you. This adds some sweetness to the shortbread dough.
- Powdered sugar — also known as confectioners’ sugar. We’ll need this for the cookie dough. You may sift yours if there are chunks in it.
- All–purpose flour — we keep unbleached AP flour at our house, but you can use the regular kind, too.
- Kosher salt — I like to use a medium grain kosher salt. (Diamond Crystal is my favorite brand.) You could also use a similarly sized sea salt, too.
How to make Pecan Shortbread Cookies
Toast the pecans. Preheat the oven, and line a small sheet pan with parchment paper or a nonstick baking mat.
Spread the pecans over the prepared pan and bake in the oven for 5-7 minutes, or until the pecans start browning and become fragrant.
Pro tip!
Keep an eye on the pecans as they roast! This is super important because every oven runs a little differently. By the time you smell them burning, it is too late.
Remove from the oven, and let cool completely. Once cool, you can chop them so the pieces are smaller and can adhere to the sides of the shortbread log.
Cream the softened butter with the maple syrup and powdered sugar. You may do this in a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.
Sift the flour and salt into a separate bowl.
When mixed, sprinkle them on top of the butter mixture and stir until the cookie dough just comes together. Start at a low speed so that the flour mixture does not fly everywhere.
Roll a long piece of plastic wrap on the counter or another flat surface.
Spread the cooled chopped pecans on the plastic.
Dollop the cookie dough into it and form a log shape over the pecans. Gently press the pecans into the edges of the batter, and roll until all the exterior surface of the log is coated.
Fold the plastic wrap over the cookie dough and seal. Roll to create a rounded cookie log.
Transfer to the refrigerator and chill for at least an hour.
Once the cookies have chilled, preheat the oven again. Line a sheet pan wth parchment or a nonstick baking mat, and set aside.
Remove the wrapped dough from the refrigerator. Use a sharp knife or a pastry scraper to slice the dough into ½” thick cookies.
Place the cookies on the prepared baking sheet, leaving 1″ around each cookie.
Once the cookies have been sliced and placed on their baking sheet(s), transfer to the freezer for a 10-minute chill.
Once chilled, place the baking sheet(s) to the preheated oven.
Bake 15-20 minutes, or until the tops are slightly golden brown.
Let cool on a wire rack, then enjoy!
How to store:
When the cookies have cooled, stack them on top of each other in a cookie tin. Keep for 3-4 days at room temperature.
Erin’s Easy Entertaining Tips
Shortbread cookies are some of my favorite HOLIDAY COOKIES because oh my word, they are so decadent and not too sweet and just perfect.
Here are some tips and tricks to making these beauties for a crowd:
- Make them a day ahead of time. These cookies aren’t to be rushed. Cut yourself some slack and make ‘em the night before… but save the decorating for the day you share them.
- Double the recipe if you’re hosting several people OR wanting to share these goodies with friends and family this holiday season. I recommend putting them in pretty take out boxes* (affiliate link) so guests can see what they’re getting!
- Serve them at a Cookie Swap Party… but serve them on a separate platter since the rosemary and ginger are strong!
Frequently Asked Questions
Yes! You can use the same amount of another nut in this recipe if you would like! Almonds, walnuts and hazelnuts would all be lovely substitutions here.
Quick tips and tricks to the best Pecan Shortbread
- Start with softened butter. Your cookie dough will come together a lot easier!
- Chop the pecans finely enough! Having large chunks of pecans make the shortbread cookie log more challenging to cut into bite-sized cookies.
- How to store: When the cookies have cooled, stack them on top of each other in a cookie tin. Keep for 3-4 days at room temperature.
Scroll on down to learn how you can make ‘em:
Toasted Pecan Shortbread Cookies
EQUIPMENT
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Ingredients
- ½ cup pecan pieces
- 1 cup unsalted butter at room temperature (2 sticks)
- ¼ cup pure maple syrup
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
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Instructions
Toast the pecans
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Spread the pecan pieces over the prepared baking sheet.
- When the oven has finished preheating, place the pecan pieces in the oven.
- Cook for 5-7 minutes, or until the pecans start browning and become fragrant. (Please keep an eye on the pecans, as you do not want to burn them!)
- When browned, remove from the oven, and set aside. Let come to room temperature, then chop so the pieces are smaller.
Make the Cookie Batter
- In a large bowl, cream the softened butter, maple syrup and powdered sugar using a hand mixer.
- Sift the flour and salt into a separate bowl. Once mixed, sprinkle into the wet ingredients, stirring until the batter just comes together.
- Place a long piece of plastic wrap on the counter.
- Spread the cooled, chopped pecan pieces onto the center of the plastic wrap.
- Dollop the batter into the center of the plastic wrap to form a log shape over the pecan pieces. Press the pecans into the cookie batter, and rotate until every side of the batter has been covered.
- Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
- Transfer the log to the refrigerator and chill for at least an hour.
- Chill in the refrigerator for at least two hours. (I left mine overnight, and that was ideal.)
Make the Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Remove the cookie log from the refrigerator.
- Using a pastry scraper, slice the dough into ½” thick cookies.
- Place the cookies on the prepared baking sheet, leaving 1″ around each cookie.
- Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-minute chill.
- Once chilled, transfer the baking sheet(s) to the preheated oven.
- Bake 15-20 minutes, or until the tops are slightly golden.
- Let cool on a wire rack, then enjoy!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Erin! These looks amazing! My family loves shortbread, and pecans are one of my favourite seasonal baking ingredients at this time of year. I cannot wait to try these out!
Thank you so much, Amy! Shortbread is one of our favorites, too, and who doesn’t love pecans?!? So happy you enjoy baking with them, too, and I hope you thoroughly enjoy these cookies when you do try them! 😀
What a great twist on a classic cookie! I’m sure these are irresistible 🙂
Thanks so much, Megan! They totally are irresistible. I might’ve eaten most of them throughout this past weekend… 😉
I love that there are pecans on the outside of these!
You and me both, Des. Toasted pecans are my FAVORITE.
I love shortbread any way it comes, and I’ll bet the toasted pecan flavor lends a fantastic toastiness.
You and me both! The pecan definitely adds that toastiness, which is so nice with the shortbread!
I can’t believe I have never made shortbread cookies. I think YOU are quite the professional now 🙂
Pssh. I’m totally not a professional shortbread baker by ANY means, but it’s not nearly as challenging as you’d think. And it’s SO DELICIOUS that you gotta try it!
Erin! These shrotbread cookies look fantastic! I love you twist on them!! yummy! Thanks for organizing this amazing virtual cookies exchange!! This is the true spirit of Christmas! sharing the love!
Thank you, Gaila! We loved these shortbread cookies SO MUCH that they were devoured within a few days of the initial baking.
Absolutely! There’s something so much fun about being able to share the love (and the cookies) through this virtual cookie exchange! I’m so happy we connected and that you participated!
Shortbread cookies are a must for the holidays in our family! I love the idea of rolling them in toasted pecans! YUM!
Thanks so much, Anna! Shortbread cookies are so good this time of year, and these are especially delicious because of those pecans.
These cookies sounds soooo delicious! I have trouble turning down shortbread on it’s own, but add pecans to it and I think I’m in love!
Thanks, Jenny! I had a hard time stopping eating them because they were darn good. There’s just something about shortbread…
That’s amazing of your mother to give of her time! These cookies look delicious!
Thanks, Michelle! So many parents/kids/teachers from her school just love, love, love her. 🙂
We usually have cookies and milk for breakfast in weekend. Tis is perfect for us.
Hooray! These cookies and milk for breakfast sounds absolutely PERFECT.
I love shortbread (especially with a good cup of tea…) and adding toasted nuts just makes them that much better- yum! Also loving the make-ahead aspect and how easy they are to just cut and bake when you want fresh cookies. Thank you for this great recipe!
Thanks, Jami! Shortbread pairs so well with so many drinks, and this rendition is no different. 🙂 The slicing and baking part of this recipe is the BEST! Thanks for stopping by!
I love toasted pecans too! I definitely have to make these (and probably hide them from everyone too) although if you come over I’ll share some with you. 🙂
Thanks, Linda! We can totally hide and hoard these cookies together. 😉