Slice and Bake Pecan Shortbread Cookies

Slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth. They are rolled in brown sugar and more pecans, sliced and baked. They are easy to make making the perfect cookie to include as part of a cookie exchange on your holiday baking list, or for any time of the year.

These cookies are so easy to make and you can even freeze them or freeze a roll of cookie dough and be ready to bake a batch whenever you please. Some other easy cookies to bake are soft and chewy peanut butter butter cookies, chocolate crinkle cookies, m&m cookies, and soft and chewy ginger cookies.

Ingredients

• butter - the most important ingredient in shortbread.
• Confectioner's sugar - this creates cookies that melt-in-your-mouth. You could also use granulated sugar for the same taste, but the texture will not be the same.
• all-purpose flour
• pure vanilla extract - adds a hint of flavour
• pecans - finely chopped, either by hand or throw it into a heavy duty blender or food processor and pulse mix until fine, but not yet powdery. You can feel free to substitute the pecans with any other nuts such as walnuts or almonds.
• for rolling - more finely chopped pecans and dark brown sugar. You can use light brown sugar or even coarse white sugar. I like the dark brown because of the deep colour that it adds.

You will also need measuring cups and spoons, mixing bowl, plastic cling wrap, large half sheet baking pan, and wire cooling rack.

How to Make the Best Slice and Bake Pecan Shortbread Cookies

1. Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. The dough will look very dry at this point. Turn the mixer to high speed and beat for 2 minutes until dough starts to clump together becomes more breadcrumb-like and less dry (You should be able to easily shape the dough into a ball using your hands).
2. Shape the dough into logs: Divide the dough in half and shape each into a ball. Then roll into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it. Wrap the logs tightly with plastic cling wrap.

3. Chill the dough: Refrigerate for 2 hours, up to overnight. You could even save one log for later and store in the freezer for up to 3 months.
4. Roll the logs: In a small bowl, stir together pecans and dark brown sugars until combined. Transfer to large plate and roll the chilled logs all over until completely coated. If you are having trouble getting the coating to stick, then roll the cookies in the coating after you have sliced them.

5. Slice the cookies: Use a sharp long knife to cut the dough into ¼-inch to ½-inch slices, and place about 1-inch apart on two half sheet baking pans lined with parchment paper or a silicone baking mat.

6. Bake: Bake for 10-12 minutes until just starting to brown on the edges. Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.

How to Store and Freeze Shortbread

Shortbread Cookies:

• How to store shortbread cookies: Once cooled, store shortbread cookies in an airtight container at room temperature for up to 4 days.
• How to freeze shortbread cookies: Once cooled, arrange the cookies in a single layers in an airtight container, layered in between pieces of parchment paper. Store in the freezer for up to 3 months.

Shortbread Cookie Dough:

• How to store shortbread cookie dough: Store shortbread cookie dough once shaped into a log and wrapped tightly with cling wrap for up to 3 days in the refrigerator before baking.
• How to freeze shortbread cookie dough: Once the dough has been shaped into a log and wrapped tightly with cling wrap, transfer to an airtight container or freezer bag and store for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight or on the kitchen counter for one hour before coating, slicing and baking.

More Shortbread Cookies

• Cranberry Orange Shortbread Cookies
• Carrot Cake Shortbread Cookies
• Pecan Snowball Cookies
• Linzer Cookies
• Chocolate-Dipped Shortbread Heart Cookies
• Christmas Shortbread Cookie Bites
• Jam-Filled Thumbprint Cookies with Almond Glaze

Print

Recipe