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Pecan print shortbread cookies

Thick, buttery shortbread is accented by a crisp and fragrant pecan to create a simple and satisfying dessert. Serve with a cup of cocoa or coffee to bring out the deep and rich flavors.
Prep Time 30 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 15 cookies


  • medium mixing bowl
  • spatula
  • Hand or stand mixer
  • cooking sheet
  • wax paper or aluminum foil


  • 1 and 1/2 sticks unsalted butter, room temperature (3/4 cup)
  • 1/2 cup granulated sugar
  • 1 and 3/4 cups all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 15 whole pecans


  • Preheat oven to 350 degrees F and line baking sheet with parchment paper or foil
  • Mix room temperature butter and sugar until well-combined, using a handmixer or paddle attachment of stand mixer on medium speed. Mix in vanilla.
  • Sift to combine flour and salt and add to butter and sugar mixture using paddle attachment of stand mixer on low speed, or with a spatula.
  • Shape into a ball and cover with plastic wrap. Chill for 20 minutes in refrigerator.
  • Remove dough from refrigerator and pinch off ~2 tbsp pieces of dough and roll into round balls. Each ball should be ~1 in. in diameter. Place balls about 2 inches apart on baking sheet.
  • Gently flatten each ball with the palm of your hand until ~1.5 in. in diameter. Press a whole pecan into the center of each cookie.
  • Bake for 14 - 18 minutes until outside is beginning to brown slightly.
Keyword baking, cookies, easy, shortbread