Butter Pecan Shortbread Cookies Recipe

Buttery, melt-in-your-mouth, and delicately sweet with hints of toasted pecan and a whisper of almond—these Butter Pecan Shortbread Cookies are a true indulgence for anyone who craves classic flavors with a touch of elegance. Each square is infused with rich, caramel notes from molasses and brown sugar, making them irresistible alongside a cup of tea, coffee, or even as a midnight treat. Whether you’re a lifelong shortbread lover or just discovering this timeless cookie, you’ll find these cookies are the perfect harmony of simplicity and sophistication.

Ingredients You’ll Need

Let’s talk about how delightfully simple but important every ingredient in these Butter Pecan Shortbread Cookies really is! Each one plays a starring role, contributing to the buttery crumb, the nutty crunch, or the subtle aromas that make this recipe stand out. Here’s why you’ll want every single component in your pantry before you begin:

• Butter: Melted for ultimate richness and that classic tender shortbread texture.
• Brown sugar: Packed brown sugar brings warm, caramel notes that complement the pecans beautifully.
• Molasses: Just a tablespoon deepens the flavor profile and adds luscious moisture to every bite.
• Almond extract: A little goes a long way, giving these cookies an aromatic lift that feels bakery-special.
• Flour: Basic all-purpose flour forms the soft yet sturdy base of the cookie.
• Cornstarch: This secret ingredient ensures each cookie stays light, tender, and perfectly crumbly.
• Salt: Just enough to balance the sweetness and make all the flavors pop.
• Pecans: Toasted, chopped pecans add crunch and a deep, nutty flavor in every bite.

How to Make Butter Pecan Shortbread Cookies

Step 1: Preheat and Prepare

Begin by preheating your oven to 350 degrees Fahrenheit. You’ll want to lightly grease a square 9×9 baking pan or, for the easiest cleanup, line it with parchment paper. This little bit of preparation means you can lift out your perfectly baked cookies without any fuss (and you won’t be left soaking a sticky pan in the sink later).

Step 2: Mixing the Wet Ingredients

In a large mixing bowl, stir together the melted butter, brown sugar, and molasses. Don’t rush this step—mix until the sugar is dissolved and everything is luxuriously smooth. The result is a glossy, caramel-colored base that practically promises delicious cookies.

Step 3: Adding Almond Extract

Stir in the almond extract, and take just a moment to savor the lovely scent wafting up. This aromatic note bridges the gap between the warm, buttery base and the nutty pecans you’ll add later, giving the Butter Pecan Shortbread Cookies a truly unforgettable aroma as they bake.

Step 4: Incorporating the Dry Ingredients

Now sprinkle in your flour, cornstarch, and salt. With a gentle hand, fold these dry ingredients into the wet mixture just until a dough starts to form. The key here is not to overmix; this is what keeps the finished cookies tender instead of tough or gummy.

Step 5: Folding in the Pecans

Gently fold in the toasted, chopped pecans. Toasting might sound like an extra step, but it truly brings out the pecans’ nutty flavor and adds the signature crunch that makes Butter Pecan Shortbread Cookies so delightful. Every bite will have that toasty, buttery snap!

Step 6: Preparing the Dough for Baking

Scoop that beautiful, fragrant dough into your prepared baking pan and press it firmly into an even layer. You want every cookie to bake up with the same perfect texture—and pressing it out evenly is the trick.

Step 7: Baking to Perfection

Slide the pan into your preheated oven and bake for 22 to 25 minutes, watching for the moment the edges just begin to turn a golden brown. That’s when you know they’re set but still deliciously tender on the inside, ready to melt in your mouth.

Step 8: Cooling and Slicing

Allow the cookies to cool in the pan for 15 to 20 minutes before slicing into squares. This waiting time is essential—cooling helps them set and ensures you get neat, satisfying slices instead of a crumbly mess.

How to Serve Butter Pecan Shortbread Cookies

Garnishes

A little something extra goes a long way! Right after you cut your Butter Pecan Shortbread Cookies, try sprinkling a few extra toasted pecan pieces on top. If you’re feeling fancy, a light drizzle of melted chocolate or a dusting of powdered sugar creates an irresistible bakery finish that impresses both the eyes and taste buds.

Side Dishes

These cookies shine alongside a hot mug of espresso, a frothy latte, or classic black tea. For a holiday spread, pair them with spiced apple cider or even a glass of port. Their buttery crispness offers a lovely contrast to creamy desserts like ice cream or custards as well.

Creative Ways to Present

Transform Butter Pecan Shortbread Cookies into edible gifts by stacking them in clear cellophane bags tied with a pretty ribbon, or arrange them in a vintage tin lined with parchment for a nostalgic touch. Serving at a party? Layer them on a tiered dessert stand or use mini cookie cutters for bite-size versions—adorable and easy to share!

Make Ahead and Storage

Storing Leftovers

Keep your Butter Pecan Shortbread Cookies fresh by storing them in an airtight container at room temperature. They’ll stay tender and buttery for up to a week, though they rarely last that long in my house! If you want to keep them longer, read on for freezing tips.

Freezing

These cookies freeze beautifully—just arrange the cooled squares in a single layer on a baking sheet, then transfer to a freezer bag or airtight container with parchment between the layers. They’ll keep their flavor and texture for up to three months. When you get a craving, simply thaw at room temperature.

Reheating

To refresh that straight-from-the-oven taste, pop the thawed cookies in a 300 degree (F) oven for about 3-5 minutes. This little trick revives their gently crisp edges and releases that wonderful buttery, nutty aroma all over again.

FAQs

Can I use vanilla extract instead of almond?

Absolutely! While almond extract offers a distinct aroma, vanilla extract is classic and delicious here too. Both versions give the cookies a warm, inviting flavor—just swap one for the other in equal measure.

Should I use salted or unsalted butter?

Unsalted butter is best for Butter Pecan Shortbread Cookies, as it lets you control the salt content more precisely. If using salted butter, just reduce the added salt a bit to taste.

How do I toast pecans?

Simply spread chopped pecans on a baking sheet and bake in a preheated 350 degree (F) oven for about 5-7 minutes, stirring once. They’ll become fragrant and golden—just watch carefully so they don’t burn!

Can I cut these cookies into shapes?

This particular recipe is designed for baking as a slab and cutting into squares after baking. If you want classic shortbread shapes, chill the dough, roll it out gently, and use cookie cutters—but keep in mind the texture will be slightly different.

Are Butter Pecan Shortbread Cookies gluten free?

As written, this recipe uses all-purpose flour and isn’t gluten-free. However, you can experiment with a cup-for-cup gluten free flour blend. If you try it, I’d love to hear how it goes!

Final Thoughts

If you haven’t fallen for Butter Pecan Shortbread Cookies yet, there’s no better time to try them and add a new favorite to your baking repertoire. Their combination of buttery crumb, toasty pecans, and rich aroma is pure comfort and always earns rave reviews. Give them a bake—you might just find yourself making a double batch next time!

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