For an extra nutty flavor, toast the pecans before chopping. If you don't have demerara sugar, you can use turbinado sugar or coarse sanding sugar. The dough can be made ahead and stored in the refrigerator for up to 2 days, or in the freezer for up to 2 months. Thaw completely before slicing and baking. For uniformly shaped cookies, use a ruler to ensure the logs are even in thickness. If the dough becomes too soft while slicing, return it to the refrigerator for a few minutes to firm up.
Pecan Shortbread Cookies
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 35 mins
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SERVING40 People
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VIEWS30
Savor the delightful crunch of these pecan-studded shortbread cookies. Each bite offers a buttery, melt-in-your-mouth experience, elevated by a generous coating of golden demerara sugar. These cookies are a perfect treat for any occasion or a thoughtful homemade gift.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol21 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium56 mg
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Sugar7 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare: Gather all ingredients and ensure butter is properly softened. (5 minutes)
02
Step
5 mins
Cream: In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy. Stir in vanilla extract. (5 minutes)
03
Step
5 mins
Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the butter mixture, beating on low speed until just combined. Stir in the chopped pecans. (5 minutes)
04
Step
10 mins
Shape the Dough: Divide the dough in half. On a lightly floured surface, gently shape each portion into a log approximately 1 1/2 inches in diameter and 10 inches long. If the dough is crumbly, gently knead it until it comes together. (10 minutes)
05
Step
1 hrs
Chill: Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. (1 hour+)
06
Step
5 mins
Preheat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)
07
Step
3 mins
Prepare Egg Wash: In a small bowl, whisk together egg yolk and 1 teaspoon of water. Spread demerara sugar on a plate or shallow dish. (3 minutes)
08
Step
5 mins
Coat: Unwrap one dough log at a time. Brush the log evenly with the egg wash. Roll the log in demerara sugar, pressing gently to adhere. (5 minutes)
09
Step
10 mins
Slice and Bake: Using a sharp knife, slice the dough into 1/2-inch thick rounds. Place cookies on the prepared baking sheets, leaving about 2 inches between each. (10 minutes)
10
Step
16 mins
Bake: Bake in the preheated oven for 15-16 minutes, or until the edges are lightly golden and the bottoms are lightly browned. (15-16 minutes)
11
Step
20 mins
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (20 minutes)
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Mitchel Konopelski
Jun 2, 2025I added a pinch of cinnamon to the dough and it gave the cookies a lovely warm spice.
Frederik Sawayn
May 13, 2025These cookies are absolutely divine! The perfect balance of buttery and nutty.
Letha Carroll
Mar 9, 2025The egg wash and demerara sugar coating makes these cookies look so elegant.
Lauren Hagenes
Feb 9, 2025Easy to follow recipe and the cookies turned out perfectly!
Camille Fisher
Feb 1, 2025I made these for a holiday gift exchange, and they were a huge hit! Everyone raved about the texture and flavor.