Ina Garten’s pecan shortbread cookies are rich, buttery, and filled with crunchy pecans, making them the perfect combination of crisp and melt-in-your-mouth texture. These classic cookies have a delicate sweetness and a deep, nutty flavor, making them ideal for tea time, holiday gatherings, or as an everyday treat.

What Are Ina Garten Pecan Shortbread Cookies?

These shortbread cookies are made with a simple dough of butter, sugar, flour, and chopped pecans. The dough is shaped into logs, chilled, sliced, and then baked to perfection. The result is a buttery, crumbly cookie with a nutty crunch in every bite.

Other Ina Garten Recipes

Reasons to Try Ina Garten Pecan Shortbread Cookies

Simple ingredients – Made with pantry staples.
Rich, buttery flavor – The high butter content gives a luxurious texture.
Perfect for make-ahead baking – The dough can be made in advance and stored.
Versatile serving options – Great for tea, coffee, or holiday gift boxes.
Nutty crunch – Chopped pecans add great texture and depth of flavor.

Ingredients Needed to Make Ina Garten Pecan Shortbread Cookies

1 cup (2 sticks) unsalted butter, room temperature
¾ cup granulated sugar
1 teaspoon pure vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt
1 cup pecans, finely chopped
½ cup powdered sugar (for dusting, optional)

Instructions to Prepare Ina Garten Pecan Shortbread Cookies

Preheat the oven – Set to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and sugar – In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well.
Mix in dry ingredients – Gradually add flour and salt, mixing until just combined. Stir in the chopped pecans until evenly distributed.
Shape the dough – Divide the dough in half and roll each portion into a log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Slice and bake – Once chilled, slice the logs into ½-inch thick rounds and place them on the prepared baking sheet. Bake for 15-18 minutes, or until lightly golden around the edges.
Cool and dust with powdered sugar – Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If desired, dust with powdered sugar before serving.

What Goes Well With Ina Garten Pecan Shortbread Cookies

Pair with coffee or tea – Complements the buttery, nutty flavor.
Serve with vanilla ice cream – A delicious contrast between crisp cookies and creamy ice cream.
Dip in melted chocolate – Adds a rich, decadent touch.
Top with caramel drizzle – Enhances the nutty sweetness.
Enjoy with fresh berries – Balances the buttery flavor with tartness.

Key Tips for Making Ina Garten Pecan Shortbread Cookies

Use room-temperature butter – Ensure a smooth, even dough.
Chill the dough before baking – Prevents spreading and helps maintain the shape.
Don’t overmix the dough – Keeps the cookies tender and crumbly.
Slice evenly – Ensures uniform baking.
Let cookies cool completely – Shortbread firms up as it cools.

Creative Variations of Ina Garten Pecan Shortbread Cookies

Add cinnamon or nutmeg – Enhance the warm flavors.
Use brown sugar instead of granulated sugar – Gives a deeper, caramelized taste.
Make sandwich cookies – Fill with caramel or chocolate ganache.
Incorporate chocolate chips – Add a sweet, indulgent twist.
Roll edges in chopped pecans – For extra crunch and decoration.

Storage Guidelines for Ina Garten Pecan Shortbread Cookies

Store at room temperature – Keep in an airtight container for up to 5 days.
Refrigerate for longer storage – It lasts up to 7 days when stored in the fridge.
Freeze for up to 2 months – Wrap the dough logs tightly and freeze, or store baked cookies in an airtight container.
Thaw before serving – Let frozen cookies sit at room temperature before enjoying.

Reheating Tips for Ina Garten Pecan Shortbread Cookies

Serve at room temperature – These cookies don’t need reheating.
Warm in the oven for extra crispiness – Heat at 300°F for 5 minutes if desired.
Avoid microwaving – This can soften the shortbread too much.

FAQs

Why did my pecan shortbread cookies turn out too crumbly?

Pecan shortbread cookies can be overly crumbly if there is too much flour or not enough butter. Make sure to measure flour correctly using the spoon-and-level method and mix the dough just until combined. Chilling the dough before baking also helps prevent excessive crumbliness.

How do I get evenly shaped shortbread cookies?

For uniform cookies, roll the dough into a log, wrap it tightly in plastic wrap, and refrigerate it before slicing. Chilling ensures clean cuts and prevents spreading during baking. Using a sharp knife and cutting evenly will help maintain a consistent shape.

Can I use toasted pecans instead of raw pecans?

Yes, toasting the pecans before adding them to the dough enhances their nutty flavor. Toast them in a dry skillet over medium heat for 3-5 minutes or bake at 350°F (175°C) for about 8 minutes, stirring occasionally. Let them cool before chopping and mixing into the dough.

How do I store pecan shortbread cookies for maximum freshness?

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 7 days or freeze for up to 2 months. If freezing, place cookies in a single layer between sheets of parchment paper to prevent sticking.

Wrapping Up

Ina Garten’s pecan shortbread cookies are a timeless treat, offering a buttery, nutty crunch that’s perfect for any occasion. Easy to make and store, these cookies are ideal for holiday baking, gifting, or simply enjoying a cup of coffee. Try this simple yet delicious recipe today and savor the perfect shortbread cookie!