Brown Sugar Pecan Shortbread Cookies
Delightful shortbread cookies combining the rich flavors of brown sugar with crunchy pecans, ideal for any occasion.
Servings: 24 cookies
Calories: 130kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Using unsalted butter lets you control the salt level in your cookies.
- 1 cup brown sugar, packed Packed brown sugar adds moisture and a slight depth of flavor.
- 2 cups all-purpose flour Make sure to measure your flour correctly.
- 1/2 cup chopped pecans Feel free to substitute with walnuts or almonds.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and packed brown sugar together until light and fluffy, about 2-3 minutes.
- Add the vanilla extract to the butter-sugar mixture and mix until well blended.
- Gradually stir in the flour and salt until just combined. Be careful not to overmix.
- Gently fold in the chopped pecans until evenly distributed throughout the dough.
- Using your hands, roll the dough into 1-inch (2.5 cm) balls and place them on the prepared baking sheet. Flatten each ball slightly to form disks.
- Bake the cookies in the preheated oven for 15-18 minutes, or until the edges are just turning golden.
- Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
These cookies freeze well. Store cooled cookies in an airtight container at room temperature for up to one week or freeze for up to three months. To reheat, place in a preheated oven at 350°F (175°C) for about 5 minutes.