Delicious, bite-sized shortbread cookies made with toasted pecans and a buttery dough.
35 minutes
Delicious, bite-sized shortbread cookies made with toasted pecans and a buttery dough.
Pecans, toasted and finely chopped
cups
Unsalted Butter, at room temperature
cups
Confectioners’ Sugar
cups
Light brown sugar, lightly packed
cups
teaspoons
Unbleached All-Purpose Flour
cups
1. Toast Pecans
Start by preheating your oven to 375°F (190°C/gas mark 5). Spread the pecans on a large rimmed baking sheet and toast them in the oven for about 8 minutes, or until they are fragrant and have taken on a slightly darker shade. Toasting the pecans will bring out their natural oils and enhance their flavor. Once toasted, let them cool and then chop them finely.
2. Prepare Dough
Lower the oven temperature to 325°F (165°C/gas mark 3). In a large mixing bowl, beat the room-temperature butter, confectioners' sugar, brown sugar, and salt together using a stand mixer with the paddle attachment or a handheld electric mixer. Beat on medium-high speed for about 1 minute until the mixture is well blended, but not fluffy.
3. Add Flour and Pecans
On low speed, gradually add the flour to the butter mixture, mixing until just combined. Then, gently fold in the chopped pecans until they are evenly distributed throughout the dough. If the dough feels too soft to handle, chill it in the refrigerator for a short while until it firms up slightly.
4. Roll and Cut Dough
Divide the dough in half and roll each portion out on a lightly floured surface to a thickness of about ¼ inch (6 mm). Using a 1½-inch (4-cm) round cookie cutter, cut out as many cookies as possible and place them on an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart.
5. Bake Cookies
Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are slightly browned and the tops are dry but not doughy in the center. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious buttery pecan shortbread bites!
Swap out the pecans for an equal amount of mini chocolate chips or finely chopped chocolate. Add a teaspoon of vanilla extract to enhance the chocolate flavor.
Omit the pecans and add a tablespoon of finely ground espresso or coffee to the flour mixture. The deep coffee flavor pairs well with a drizzle of melted chocolate after baking.
Keep the pecans and add spices such as cinnamon, nutmeg, and allspice to the dough. You can also introduce a pinch of ground cloves or cardamom for a warm, aromatic twist.
Omit the pecans and add in the zest of one lemon, lime, or orange. You can also add a tablespoon of the corresponding citrus juice for a more intense flavor.
Replace the pecans with an equal amount of slivered or chopped almonds. Consider adding a half teaspoon of almond extract to amplify the almond flavor.
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