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Easy Pecan Shortbread Cookies

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  • Prep 1 hr 20 min
  • Total 2 hr 20 min
  • Servings 84
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Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that’s hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you’re craving pecan shortbread cookies you can head to your own kitchen, instead of the store.
Updated Sep 11, 2020
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  • 1/3 cup finely chopped pecans
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon vanilla
Make With
Gold Medal Flour


  • 1
    To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
  • 2
    In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
  • 3
    Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
  • 4
    Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
  • 5
    Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Tips from the Betty Crocker Kitchens

  • tip 1
    When baking so many cookies, it is helpful to have more than one cookie tray. Prepare the next cookie tray to be ready for the oven as soon as the first one is out. For best results, bake with one tray at a time on the center rack. Wait until the cookie sheet is completely cool before adding the cookie dough.
  • tip 2
    This recipe makes 84 cookies, a large batch for baking at one time. If you don’t have time to bake all the cookies at once, freeze the dough and finish another time. To freeze the unbaked dough, roll the divided dough into a log-like form, then wrap it in waxed paper according to the recipe. Place the wrapped dough logs in the freezer until firm. Once the dough is frozen, remove the dough log, twist the ends of the wax paper to close and wrap in plastic wrap. Place back in the freezer until you are ready to bake. To bake pecan shortbread cookie dough, cut cookie dough into slices while frozen for best results in keeping a round edge. Place the cookie slices on a cookie sheet 1- to 2-inches apart and let stand for five minutes, then bake as directed.
  • tip 3
    For a summery twist, add basil! This recipe for Basil Pecan Sandies has the same buttery, nutty flavor but with a hint of garden-fresh basil.
  • tip 4
    When you are baking these delicious butter pecan shortbread cookies, pair them with a batch of classic shortbread cookies! Our simple recipe has all the classic butter flavor and only three ingredients.


40 Calories, 2 1/2g Total Fat, 0g Protein, 4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Total Fat
2 1/2g
Saturated Fat
1 1/2g
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1/2 Starch; 1/2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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