Pecan Shortbread Cookies

Pecan Shortbread Cookies

Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 24 cookies
Author Neta


  • 1/2 cup raw pecan nuts
  • 3.5 oz/100 gr butter at room temperature
  • 1/2 cup light brown sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 cup flour


  1. Preheat oven to 350°F/177°C.
  2. Line a large baking sheet with parchment paper; spread raw pecans on baking sheet. Bake for 5-8 min, until pecans are toasted.
  3. Remove from oven and let chill completely before you place the pecan in a food processor and pulse until pecans are completely grounded.
  4. Using a hand mixer cream together the butter and sugar, until well mixed.
  5. In a separate bowl mix flour and salt; Add to the butter mixture and mix until fully incorporated.
  6. Add the grounded pecans, mix well and form into a bowl.
  7. Rab the bowl in a plastic wrap and chill in the fridge for 30 min.
  8. Preheat the oven to 320°F/160°C.
  9. Remove dough from fridge and place on a lightly floured surface. Using a rolling pin roll dough out to a 1/4 inch (1/8 cm) thick sphere.
  10. Use a 2.5 inch (5.5 cm) diameter cookie cutter to cut out cookies. keep rolling out excess dough and cut out cookies. You should have 24 cookies.
  11. Place cookies on a baking sheet lined with parchment paper and bake for 8-10 min or until cookies are golden brown.
  12. Let cool completely before serving.