Print

Crispy Butter Pecan Shortbread Cookies

crispy butter pecan shortbread cookies - featured image
Print Recipe

These crispy butter pecan shortbread cookies feature browned butter and toasted pecans for a nutty, caramel flavor with a perfectly crisp texture. Easy to make with simple pantry ingredients, they are a comforting treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (30g) powdered sugar
  • 2 ½ cups (312g) all-purpose flour
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ cup (113g) unsalted butter, browned and cooled
  • 1 cup (120g) chopped pecans, toasted
  • Optional: ¼ tsp almond extract
  • Optional: 2 tbsp (20g) finely ground cornmeal

Instructions

  1. Toast the pecans in a dry skillet over medium heat, stirring frequently for about 5 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  2. In the same skillet, melt ½ cup (113g) unsalted butter over medium heat. Swirl the pan gently as it melts, watching closely until the butter foams and then turns golden brown with a nutty aroma (3-4 minutes). Remove from heat and let cool slightly.
  3. In a large bowl, cream 1 cup (227g) softened unsalted butter with ½ cup (100g) brown sugar and ¼ cup (30g) powdered sugar using an electric mixer until light and fluffy (2-3 minutes).
  4. Mix in 1 tsp vanilla extract and optional ¼ tsp almond extract.
  5. In a separate bowl, whisk together 2 ½ cups (312g) all-purpose flour, ½ tsp salt, and optional 2 tbsp (20g) finely ground cornmeal.
  6. Slowly add the cooled browned butter to the creamed mixture, mixing gently until smooth.
  7. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  8. Fold in the toasted pecans evenly throughout the dough.
  9. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
  10. Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
  11. Roll dough into 1-inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the baking sheets. Gently flatten each ball with the bottom of a glass or your palm for a rustic touch.
  12. Bake for 18-22 minutes or until cookies are golden around the edges but still pale on top. The centers will firm up as they cool.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Toast pecans fresh for best flavor. Chill dough for at least 30 minutes to prevent spreading. If cookies spread too much, chill dough longer or add a tablespoon more flour. Use room temperature butter for smooth creaming. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months. Reheat in a 300°F oven for 5 minutes to refresh crispness.

Nutrition

Keywords: butter pecan cookies, shortbread cookies, browned butter cookies, crispy cookies, easy homemade cookies, pecan shortbread

Find it online: https://tastytuck.com/crispy-butter-pecan-shortbread-cookies-recipe-easy-homemade-treats/