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.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 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.
Find it online: https://inagartencooks.com/ina-garten-pecan-shortbread-cookies/