Best Butter Pecan Shortbread Cookies Recipes

BUTTER PECAN SHORTBREAD COOKIES

Steps:

• Line a cookie sheet with parchment paper or silicon mat.
• In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
• Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
• Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
• Preheat oven to 325 degrees F (160 degrees C).
• By hand, roll dough into 1-inch balls.
• Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
• Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
• Remove from pan and let cool on a rack.

SALTED BUTTER-PECAN SHORTBREAD COOKIES (BUTTONS SMITH)

Steps:

• Beat butter in stand mixer w/ paddle attachment until creamy, about 1 minute. Slowly add powdered sugar until mixture is smooth.
• Stir in chopped pecans and vanilla
• Whisk together flour and baking powder in medium bowl, gradually add to butter mixture on low speed until blended. Mixture will be crumbley
• transfer dough to work surface covered w/ plastic wrap, form into 2 7-inch logs, about 2" in diameter. Wrap in plastic wrap, refrigerate for at least 4 hrs and up to 2 days.
• Preheat oven to 350. Line 2 baking sheets w/ parchment. Place turbinado sugar in large dish, beat egg and then brush logs with beaten egg mixture. Roll logs in sugar, cut into 1/3 inch slices, place 1 in. apart on parchment. Place a pecan half on each slice and press gently to adhere. Bake 10-12 minutes, until golden, and let cool on cookie sheets for 5 minutes. Remove to wire cooling rack for another 10 minutes