Imagine a cookie so buttery, so delicate, that it practically dissolves on your tongue the moment it touches your lips. These Slice and Bake Pecan Shortbread Cookies are not just any ordinary cookie – they're a culinary masterpiece that combines the rich, nutty flavor of pecans with the classic, melt-in-your-mouth texture of traditional shortbread. Perfect for holiday gatherings, afternoon tea, or simply satisfying your sweet tooth, these cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Ensure all ingredients are at room temperature, especially the butter, which should be softly softened but not melted.
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy, using an electric mixer set at medium speed. This should take approximately 3-4 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped pecans using a spatula, distributing them evenly throughout the dough.
- Transfer the dough onto a large piece of plastic wrap. Shape the dough into a log approximately 2 inches in diameter, wrapping it tightly in the plastic wrap.
- Refrigerate the dough log for at least 2 hours or overnight to allow it to firm up and develop flavor.
- When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough log from the refrigerator and unwrap. Using a sharp knife, slice the log into 1/4-inch thick rounds.
- Place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain pale.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature is Key: Ensure your butter is softened but not melted. Room temperature butter creates the perfect creamy base for your cookies.
- Don't Overmix: When combining flour with the butter mixture, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Chill for Success: The refrigeration step is crucial! Chilling the dough not only helps the cookies maintain their shape but also allows the flavors to develop more deeply.
- Slice Evenly: Use a sharp knife and try to keep your cookie slices consistent (about 1/4 inch thick) to ensure even baking.
- Watch the Edges: The cookies are done when the edges are just lightly golden. They might look slightly underbaked in the center, but they'll continue to set as they cool.
- Cool Completely: Let the cookies cool completely on a wire rack to achieve the perfect crisp texture.
- Storage Tip: Store in an airtight container at room temperature to maintain their delicate, crumbly texture for up to 5 days.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 12g
Protein: 2g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
