Super simple, oh so delicious, and perfectly sweet Slice and Bake Pecan Shortbread Cookies. Made with only five super simple ingredients, these cookies are not only buttery, nutty, and melt-in-your-mouth delicious… They’re also SO easy to make and require very little effort! Each cookie is sliced and baked to perfection after refrigerating, creating the ultimate simple (but delicious!) cookie. There is honestly just so much to love about these! Oh, and they’re seriously perfect for any and every holiday. So, whether you’re entertaining lots of guests, or just having a small holiday get-together, be sure to include these cookies with your Halloween spread, your Thanksgiving dinner table, or even in your holiday/Christmas cookie boxes! Trust me, your friends and family will be glad you did. These cookies are so very good!
→ This post is also available as a Web Story: Pecan Shortbread Cookies
About The Recipe
Happy Friday, everyone!
It’s officially October 1st and, if i’m being honest, these cookies are the perfect way to kick off the month! They’re super simple, so delicious, easy to make, and are perfect for any and all occasions! So, whether you’re wanting to gift these cookies to someone, baking them for a party, or just in need of a good cookie recipe… these will always be perfect.
What’s there not to love? Five ingredients, mixed in a mixer, refrigerated overnight, and sliced the next morning for freshly baked cookies…or whenever you want them!
They’re buttery, just a touch sweet, nutty, and crunchy. Honestly, they’re a cookie everyone will love!
- A Mixer
- Parchment Paper
- Plastic Wrap
- Sheet Pans
- Sharp Knife
- All-Purpose Flour
- Unsalted Butter
- Roasted Pecans
Combine the flour, salt, and sugar in the bowl of a stand mixer. Mix.
Add the butter and mix until crumbly.
Stir in the pecans and mix until the dough comes together, about 1 minute.
Turn the dough out onto parchment paper. Roll the dough into a log and roll up in parchment. Cover the parchment with plastic wrap and refrigerate overnight.
Slice the dough into 1/4 inch rounds.
Place the rounds onto lined sheet pans and bake at 375 for 12-15 minutes, or until just lightly browned.
How To Roll The Cookie Dough
We’ve tried pretty much every way possible to roll the cookie dough and the absolute best way is, without a dough-bt (😉 ), using parchment paper!
Once you finish mixing the dough, get a semi decent sized piece of parchment paper, and place on the counter. Set the dough in the middle of the parchment. Using your hands, carefully roll the dough until a log starts to form. Once this happens, move the dough to one end of the parchment, and roll the parchment over the cookie dough. Roll until the the parchment is wrapped completely around the dough. Roll back and forth until the dough is a narrow log.
Roasted Pecans or Not Roasted
Of course, you can use not roasted pecans in this recipe, but we highly recommend roasting them! The flavor is SO much better with the pecans roasted vs not.
How To Store
Once the cookies are baked and cooled, you can store these cookies in an air tight container and keep on the counter for about 1 week.
Other Cookie Recipes You May Like
- White Chocolate Macadamia Nut Cookies
- Homemade Gingerbread Cookies
- Spiced Apple Butter Linzer Cookies
- Danish Wedding Cookies
- The Ultimate Chocolate Chip Cookie
- Make sure the butter is softened, but not melted!
- Don’t skip refrigerating overnight.
- Make sure you take the cookies out of the oven just as they start to turn color. They don’t need to be browned!
- Don’t over-mix the cookie dough.
- These cookies taste better after they’ve cooled.
When you make these Slice and Bake Pecan Shortbread Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Slice and Bake Pecan Shortbread Cookies
- 2 cups all purpose flour
- ¾ teaspoon salt
- ½ cup sugar
- 1 ⅛ cups unsalted butter
- ¾ cup roasted pecans
- 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.
- Roll up in parchment.
- Cover with plastic wrap.
- Refrigerate overnight.
- Heat oven to 375 degrees F.
- Line 2 baking sheets with parchment paper. Set aside.
- Slice dough into 1/4" rounds.
- Place on prepared pans.
- Bake for 12-15 minutes, until just starting to color.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.