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Pecan Shortbread Cookies are easy to make shortbread bars that are rich and soft and full of chopped toasted pecans. You can bake them soft or crunchy – bakers choice – and everyone who tries them absolutely loves them!

Stack of pecan shortbread cookies with more in background

Pecan Shortbread Cookies are a classic shortbread cookie bar that taste like pecan sandies. The base cookie is soft and buttery and toasted pecans are mixed into the dough, and they add the most wonderful flavor and texture. They’re better than Walker’s shortbread recipe – I can promise you that! Each bite practically melts in your mouth!

ingredients in pecan shortbread bars with checkered towel

Ingredients Needed

Chopped Pecans: The main flavor secret is toasting the nuts. When you toast nuts, the natural oils are released, and they take on a nuttier flavor. Those oils get into the cookie dough, flavoring it even more. Learn how to toast nuts easily.
Butter: Start with softened unsalted butter for easy mixing. If using salted butter reduce salt to 1/4 teaspoon.
Sugar: This recipe uses granulated sugar. I know some shortbread recipes call for powdered sugar but we’re using cornstarch as well, so that would be too much.
Cornstarch: This is a cornstarch shortbread recipe. Not all recipes call for this, but I like it because cornstarch gives the cookies a nice, soft texture.

Variations

Want to turn these into slice-and-bake pecan shortbread cookies? Just roll the dough into a log, chill, then slice and bake on parchment-lined baking sheets.
Mix and match your add-ins – you can use any kind of nut or even chocolate chips.
Make chocolate dipped shortbread with the bars after they cool!

creamed butter and sugar in glass mixing bowl.

shortbread dough with pecans in glass mixing bowl.

How to Make Pecan Shortbread

Toast the pecans in a small skillet – don’t walk away or they might burn. Allow them to cool
Cream the butter and sugar in a large bowl on medium speed. You can do this with a hand mixer or with a stand mixer fitted with the paddle attachment. Add the vanilla, salt, and cornstarch and mix to combine. Slowly add the flour.
Mix in the toasted pecans and then press the dough into a 9×13-inch baking dish.
Bake the bars at 350°F until no longer glossy on top, baked through, and light golden brown on top.

Pecan shortbread cookies cut into squares on a metal cooling rack

Expert Tips

Since it’s a bar cookie there is no chilling time needed for this shortbread recipe!
Pecan shortbread dough should not be crumbly – as you can see it’ll be a cohesive cookie dough. If it’s crumbly chances are you need to mix it longer. Add the flour slowly so it easily incorporates into the dough.