Pecan Shortbread Cookies

Ingredients

• 1 stick Unsalted Butter (softened, room temperature)
• 1 cup All-Purpose Flour (sifted)
• 0.33 cup Granulated Sugar (fine granulated)
• 0.75 teaspoon Salt (fine sea salt)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 0.25 teaspoon Almond Extract (optional, for extra flavor)
• 0.25 cup Pecans (coarsely chopped)
• 1 spray Baker's Joy Non-Stick Baking Spray (light coating for 11x17 pan)

Instructions

1. Gather and Measure Ingredients

   Measure out butter, flour, sugar, salt, vanilla, almond extract, and pecans. Ensure the butter is softened at room temperature.

   Time: PT5M

2. Chop Pecans

   Coarsely chop the pecans so they are about the size of small crumbs.

   Time: PT5M

3. Preheat Oven

   Preheat the oven to 375°F and position the rack in the middle of the oven.

   Time: PT10M

   Temperature: 375°F

4. Prepare Baking Pan

   Lightly spray the 11x17 inch baking pan with Baker's Joy non‑stick baking spray.

   Time: PT2M

5. Mix Dry and Wet Ingredients

   In the mixing bowl combine the softened butter, flour, sugar, salt, vanilla extract, and almond extract. Stir with the sturdy spoon until a cohesive dough forms.

   Time: PT5M

6. Fold in Pecans

   Add the chopped pecans to the dough and fold until evenly distributed.

   Time: PT2M

7. Portion Dough

   Weigh or portion the dough into 1.1‑ounce (about 30 g) balls—approximately 12 pieces.

   Time: PT5M

8. Arrange and Press Cookies

   Place each dough ball onto the prepared pan, gently press down, and sprinkle a few extra pecan pieces on top if desired. Keep a small gap between cookies.

   Time: PT5M

9. Bake

   Bake the cookies on the middle rack for 18 minutes, or until the edges turn a light golden brown and the centers are soft to the touch.

   Time: PT18M

   Temperature: 375°F

10. Cool

    Remove the pan from the oven and let the cookies cool in the pan for 5 minutes, then transfer them to a cooling rack for an additional 30 minutes.

    Time: PT35M

11. Serve or Store

    Enjoy the cookies warm or store them in an airtight container at room temperature. For best flavor, let them sit covered overnight before serving.

    Time: PT2M

Nutrition Facts

Calories

144

Protein

1.3 g

Carbohydrates

13.7 g

Fat

9.3 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Vegetable shortening
• Instead of All-Purpose Flour: Gluten-free flour blend
• Instead of Granulated Sugar: Coconut sugar, Powdered sugar (texture changes)
• Instead of Salt: Kosher salt, Himalayan pink salt
• Instead of Vanilla Extract: Almond extract (will alter flavor)
• Instead of Almond Extract: Extra vanilla extract, None (omit)
• Instead of Pecans: Walnuts, Almonds
• Instead of Baker's Joy Non-Stick Baking Spray: Parchment paper, Butter brushed onto pan

Equipment Needed

• Mixing Bowl
• Sturdy Spoon
• Measuring Cups and Spoons
• Knife
• 11x17 Inch Baking Pan
• Oven
• Non-Stick Baking Spray
• Cooling Rack (optional)
• Oven Mitts
• Kitchen Scale (optional)
• Cutting Board

Critical Steps — Do Not Skip

• Butter must be softened at room temperature for proper dough formation
• Mix until a cohesive dough forms; under‑mixting leaves crumbly texture
• Bake at 375°F for exactly 18 minutes; overbaking makes cookies too hard
• Check doneness by light golden edges and a soft center

Chef Tips from the Video

• Use high‑quality unsalted butter for the richest flavor
• Toast pecans lightly before chopping for a deeper, nuttier taste
• For a subtle salty crunch, sprinkle a pinch of flaky sea salt on each cookie before baking
• If you prefer a softer shortbread, reduce the butter slightly and increase the flour by 1‑2 tablespoons

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container

Freezer: Up to 3 months; freeze in a single layer then transfer to a zip‑top bag

Room temperature: Best within 2‑3 days; keep in a sealed container at room temperature

Make-Ahead Tips

• Bake the cookies a day ahead and store covered; flavors meld and improve
• Freeze dough balls (wrapped individually) for up to 2 weeks; bake directly from frozen, adding 2‑3 minutes to bake time