Butter pecan shortbread flaky ultrabuttery cookies stepbystep method pro tips quick 15 mins prep 1218 mins bkd storage GF vegan alt
Ingredients
Scale
1 cup (226 g) unsalted butter, softened — Use high-quality butter for the best flavor; European-style is richer.
1/2 cup (60 g) powdered sugar — Gives a delicate sweetness and silky texture; swap for fine caster sugar if needed but lower slightly.
2 cups (250 g) all-purpose flour — For structure; swap half for whole wheat pastry flour for a nuttier note (texture will change).
2 tablespoons cornstarch — Helps make the shortbread tender and melt-in-your-mouth; don’t skip.
1/2 teaspoon fine sea salt — Balances sweetness; use less if using salted butter.
1 teaspoon vanilla extract — Adds warmth and depth; optional: add 1/4 teaspoon almond extract for extra nuttiness.
1 cup (100 g) pecans, toasted and roughly chopped — Toasting brings out oils and crunch; walnuts or almonds work too.
2 tablespoons granulated or sanding sugar (optional) — For sprinkling on top for sparkle and extra crunch.
Instructions
Preheat the oven to 325°F (160°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang for easy removal.
Toast the pecans: heat a dry skillet over medium and toss pecans until fragrant and slightly darker, about 4–6 minutes, stirring often. Transfer to a plate to cool.
Beat the butter and powdered sugar together in a bowl until smooth and pale, about 2–3 minutes, until silky and light.
Add the vanilla and salt, mixing until combined.
Sift the flour and cornstarch over the butter mixture, then fold gently with a spatula until you have a sandy, cohesive dough. If it’s too wet, add 1 tablespoon more flour.
Fold in the toasted pecans, distributing them evenly.
Press the dough firmly into the prepared pan, smoothing the top. Dock the surface with a fork or make a gentle pattern with a knife to help even baking.
Chill the pan in the fridge for 20–30 minutes to help the shortbread hold shape and bake with crisp edges.
Bake for 28–35 minutes, until the edges are just turning golden and the center looks set.
Remove from oven and, while still warm, sprinkle with sanding sugar if using. Let cool in the pan for 15 minutes, then lift out with parchment and cool completely on a rack before cutting into 16 squares.
Notes
Tender, buttery shortbread studded with toasted pecans — crisp edged, melt-in-your-mouth centers, and easy to make. Perfect for holiday trays, gifting, or a cozy coffee-time treat.
