Delicate Butterpecan Shortbread (Printable)

Buttery shortbread bites folded with pecans and rolled in powdered sugar. Perfect for celebrations.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 teaspoon salt

→ Nuts

03 - 1 cup finely chopped pecans

→ Creaming Mixture

04 - 1 cup unsalted butter, softened
05 - 1/2 cup powdered sugar, plus extra for rolling
06 - 1 teaspoon pure vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour and salt in a medium bowl; set aside.
03 - In a large bowl, beat softened butter and 1/2 cup powdered sugar until light and fluffy, approximately 2 minutes.
04 - Incorporate vanilla extract into the creamed mixture.
05 - Gradually add the flour mixture to the creamed butter, mixing only until combined.
06 - Gently fold the finely chopped pecans into the dough.
07 - Portion tablespoon-sized dough balls and arrange them on prepared baking sheets about 1 inch apart.
08 - Bake for 14 to 16 minutes until bottoms are lightly golden and tops are set without significant browning.
09 - Allow cookies to cool on baking sheets for 5 minutes, then roll each warm cookie in powdered sugar to coat.
10 - Transfer cookies to a wire rack to cool completely, then roll in powdered sugar again for a snowy finish.

# Expert Suggestions:

01 -
  • They disappear faster than you can bake them, and everyone assumes you spent hours in the kitchen.
  • The whole process takes less than an hour, so you can make a batch on a whim.
  • They stay fresh all week if you can resist eating them straight from the tin.
02 -
  • Don't overbake these—they firm up as they cool, so pulling them out when they still look slightly underdone is the secret to keeping them tender.
  • The double sugar coating is what makes them look special; skip the second coat and they lose half their charm.
03 -
  • Soften your butter on the counter for at least an hour before creaming—it should yield slightly to pressure but still hold its shape.
  • The moment you pull them from the oven, they'll seem underdone; that's perfect and how they stay tender instead of turning hard.
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