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–+ servings
pecan shortbread cookies stacked on pie pan with cookie crumbs around, a cookie behind, flours, and glass of milk

Slice and Bake Pecan Shortbread Cookies

Buttery, nutty, easy to make, and so delicious! That's the only way to truly describe these Slice and Bake Pecan Shortbread Cookies. Truly perfect for any and every occasion!
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Refrigeration: 12 hours
Total Time: 12 hours 25 minutes
Servings: 27 cookies
Calories: 137kcal

Ingredients

  • 2 cups all purpose flour
  • ¾ teaspoon salt
  • ½ cup granulated sugar
  • 1⅛ cups unsalted butter room temperature
  • ¾ cup toasted pecans chopped

Instructions

  • Combine flour, salt, and sugar in the bowl of a stand mixer.
  • Add butter.
  • Mix on low speed until crumbly, about 1 minute.
  • Add pecans.
  • Continue to mix until it comes together, about 1 minute.
  • Turn out onto parchment paper.
  • Roll into a log about 10-12 inches long.
  • Roll up in parchment.
  • Cover with plastic wrap.
  • Refrigerate 3-4 hours, until firm, or overnight.
  • Heat oven to 375℉/190℃.
  • Line 2 baking sheets with parchment paper. Set aside.
  • Slice dough into ¼" rounds.
  • Place about 2-inches apart on prepared pans.
  • Bake for 12-15 minutes, until just starting to color.

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 66mg | Potassium: 25mg | Fiber: 1g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg