Ingredients in Pecan Shortbread Cookies
I love the texture of a shortbread cookie. It’s soft, yet the delicious flavors crumble in my mouth. These turn out perfect every time! Check out the recipe card at the bottom of the post for exact measurements.
Butter: I use unsalted butter softened to room temperature for this recipe. Granulated Sugar: The sugar will sweeten the dough but not too much. Extract: Adding vanilla extract and almond extract brings the most delightful flavor to these cookies. Flour: I used all-purpose flour, which gives the cookies the right texture. Cornstarch: This is mixed with the flour to create the right texture. Pecans: Chop up your pecans. You will use these nuts in the dough. Coarse Sugar: To go on the outside of the cookies. This is my favorite part of the recipe, and I think it really takes these cookies up a notch.
How to Make Pecan Shortbread Cookies
These pecan shortbread cookies are very simple to make! Like I said before, double the batch if you want any for yourself because they will fly off the table!
Roll, cover, and chill: Roll the dough up in plastic wrap (before you roll it in the sugar) and store it in your fridge for 2-3 days. When you are ready to make the cookies, begin following the instructions where you roll the cylinders in sugar.
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