Description
These Pecan Shortbread Cookies offer a delicious balance of buttery richness and nutty flavor, perfect for any occasion. With a delicate crumb that melts in your mouth and the crunch of toasted pecans, these cookies are a classic treat.
Ingredients
Scale
- 1 cup (2 sticks) butter, softened at room temperature
- ½ cup white sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon freshly squeezed orange juice
- 1 teaspoon water
- ½ teaspoon freshly grated orange zest (optional)
- 2 cups all-purpose flour
- 1 cup very finely chopped pecans
- ½ cup confectioners’ sugar for dusting
Instructions
- Cream together the softened butter and white sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Add the vanilla extract, orange juice, water, and orange zest (if using). Beat until well combined and smooth.
- Gradually add the flour, about ½ cup at a time, mixing on low speed just until incorporated.
- Fold in the finely chopped pecans until evenly distributed throughout the dough.
- Divide the dough in half and shape each portion into a log about 1½ inches in diameter. Wrap each log tightly in plastic wrap or parchment paper.
- Refrigerate the dough logs for at least 2 hours, or preferably overnight.
- Preheat your oven to 325°F (165°C) when ready to bake. Line two baking sheets with parchment paper or silicone baking mats.
- Unwrap the chilled dough and cut into ¼-inch thick slices. Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 15-18 minutes, or until the edges are just barely beginning to turn golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Dust the cooled cookies with confectioners’ sugar for a finishing touch.
Notes
- For gluten-free variations, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- To make vegan cookies, replace the butter with plant-based butter and use 1½ cups almond flour plus ½ cup regular flour.
- To enhance the pecan flavor, toast chopped pecans in a dry skillet for 3-5 minutes before adding them to the dough.
- Freeze the wrapped dough logs for up to 3 months for convenient baking later.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 6
- Sodium: 56
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 14
- Fiber: 1
- Protein: 1
- Cholesterol: 20