Slice and Bake Pecan Shortbread Cookies

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!

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

→ 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.

overhead shot of cookies on sheet pan with flowers overhead

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!

Equipment Needed

  • A Mixer
  • Parchment Paper
  • Plastic Wrap
  • Sheet Pans
  • Sharp Knife

Ingredients

  • All-Purpose Flour
  • Salt
  • Sugar
  • Unsalted Butter
  • Roasted Pecans
chopped pecans, butter, flour, salt, and sugar on marble counter

Instructions

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.

cookie dough log cut into eight cookies

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.

close up of cookies stacked in pie pan with crumbs around

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

four stacked cookies on wire rack with more cookies behind, flowers, and glass of milk

Expert Tips

  • 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.

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

Traci
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!
4.5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Refrigeration 12 hrs
Total Time 12 hrs 25 mins
Course Desserts
Cuisine American
Servings 27
Calories 137 kcal

Ingredients
 

  • 2 cups all purpose flour
  • ¾ teaspoon salt
  • ½ cup sugar
  • 1 ⅛ cups unsalted butter
  • ¾ cup roasted pecans

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.
  • 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.

Nutrition

Serving: 1cookieCalories: 137kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 66mgPotassium: 25mgFiber: 1gSugar: 4gVitamin A: 238IUVitamin C: 1mgCalcium: 6mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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