Butter Pecan Shortbread Cookies

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These butter pecan shortbread cookies are crisp on the outside and perfectly soft on the inside with lots of buttery toasted pecan bits.

Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings cookies

Calories 224kcal

Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes.
Fold salt, vanilla, cinnamon, pecans, and flour into butter mixture until dough is just combined (dough will be very stiff, fold and squish it together until cohesive)
Form dough into a log and wrap in plastic wrap. Chill dough in refrigerator at least 2 hours or up to 6 days.
When ready to bake, preheat oven to 350F and line a large sheet pan with parchment paper. Remove dough from refrigerator, cut into 1-inch thick slices, and arrange 2 inches apart on prepared sheet pan.
Bake cookies at 350F 10-12 minutes until edges of cookies are a light golden brown. Allow cookies to cool on pan 10 minutes then transfer to a wire cooling rack to cool completely.

In a small bowl, whisk powdered sugar, vanilla, and just enough milk to achieve a drizzling consistency. Drizzle glaze over cooled cookies and garnish with additional chopped pecans. Allow cookies to set 10 minutes before serving. Enjoy!

Storing Instructions

Store cookies in an airtight container at room temperature up to 6 days

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