Friday, December 12, 2008

Pecan Shortbread Cookies

Pecan shortbread cookies made with butter, sugar, flour, vanilla and pecans, and dusted with powdered sugar.

Pecan Shortbread Cookies

On one of my last minute "oh I think I'll make some [fill in the blank]" I decided last night I wanted some shortbread cookies. These are really my most favorite cookie - just the right blend of flour and sugar, a touch of pecan, tender and just delicious.

Since I haven't done any Christmas cookies I figured I'd at least use a star cutter and a tree cutter so I wouldn't feel so bad about indulging myself. This batch makes about 4 dozen cookies when rolled to about 1/4 inch and are not overly sweet. If you are not going to dust them with powdered sugar, you might increase your granulated sugar a bit, or even sprinkle them with a bit more granulated sugar just before you bake them.

Here's how to make them.

For more of my favorite cookie recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Pecan Shortbread Cookies

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 3 to 4 dozen

  • 3 sticks of unsalted butter, softened
  • 1 cup of granulated sugar
  • 1 teaspoon of pure vanilla extract
  • 3-1/2 cups of all purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups of chopped pecans, finely minced
  • Powdered sugar, for dusting

In a mixer bowl, cream the butter and sugar together until well blended; add the vanilla. In a separate bowl, measure out the flour, add the salt and whisk together. Add a little at a time to the butter and sugar and mix until blended. Mince the pecans in a food processor and add to the dough, stir together until well mixed in.

Turn out onto a lightly floured surface and divide dough. If you want to only prepare a dozen at a time, divide dough into quarters. Otherwise divide into half and shape both into flat disks. Wrap in plastic wrap that has been lightly sprayed with non-stick spray, refrigerate for about 30 minutes.

Preheat oven to 350 degrees F. Roll the dough to 1/4 inch, cut out desired shapes and place on an ungreased baking sheet. Place entire sheet into the refrigerator while you wait for the oven to preheat. Bake at 350 degrees F for about 15 minutes, or until edges begin to brown. Cool on pan for a few minutes before transferring to a wire rack to cool. Dust with powdered sugar while still warm.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Chocolate Chip Cookies
Butterscotch Pecan Cookies
Pecan Finger Cookies

Posted by on December 12, 2008
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.