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Pecan Shortbread Cookies are easy to make shortbread bars that are freezer-friendly, 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!
BEST Pecan Shortbread Cookie Bars
Pecan Shortbread Cookies are a classic shortbread cookie bar that taste like pecan sandies. The base cookie is soft and buttery – almost like a blank canvas that you can change with different mix-ins, pecans in this case.
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!
Shortbread can be shaped in all different ways – sometimes, you see them as round slices or cut into various shapes with cookie cutters. I think the easiest way to make them is in a baking dish, so they’re easy to slice into bars. Plus – you can make these soft shortbread or crunchy, depending on how you like them.
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
- You can use powdered sugar (confectioners’ sugar) in place of the granulated, if needed.
- 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!
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.
Crunchy vs Soft Shortbread
I love a soft shortbread cookie recipe, but if you prefer a crunchy pecan shortbread cookie recipe, all you have to do is bake them a little longer. Soft bars bake in 25-30 minutes and crunchy bars take up to 35 minutes.
Tip From Dorothy
Expert Tips
- No chilling time needed for this shortbread recipe!
- There are no eggs in this recipe – making it a traditional shortbread.
- 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.
Pecan Shortbread Bars Recipe
Ingredients
- 1 ½ cups (180g) chopped pecans
- 1 cup (227g) unsalted butter, softened
- ⅔ cup (134g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon (8 g) cornstarch
- 2 cups (248g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
- Place pecans in a small frying pan and heat over medium low heat, stirring often, until toasted, about 3-5 minutes. Don’t walk away or they’ll burn – as soon as you smell them they’re done. Remove from pan to a plate to cool completely.
- Cream butter and sugar in a large bowl with an electric mixer. Mix in vanilla, salt, then cornstarch. Slowly mix in flour until combined, then stir in toasted pecans.
- Press dough into a thin layer in prepared pan. Bake for 25-30 minutes for soft-baked or up to 35 minutes for crunchy.
- Cool completely before slicing into bars. Store in an airtight container for up to 4 days or freeze for up to 3 months.
Can I do chocolate chips to the batter as well?
Yes you can! I’d reduce the amount of pecans and replace what you reduce with chocolate chips
I love these, my friends love these, my Uncle loves, my aids all really love these. But my Mom, Mom she soooooo loves these especially when I drizzle dark chocolate all over them. So glad I came across this recipe…. most of the time, lol. When I make them I have to be ready to make at least 4 to 5 batchs. Then literally hide a few for myself, hehe
As a side note I like that the are good both as cooked soour or longer to make a little crunchy. b
So glad you like them!! Love the idea of the chocolate drizzle.
Wondering why my comment re the gram measurement being off for the pecans hasn’t been responded to?
I gave up and went with the cup and a half. They turned out ver well.
I love pecan shortbread cookies reminds me when I was growing up my mom always made them 😋
My husband I loved these cookies! I was hoping for mine to look as beautiful and perfect like yours but mine came out a little thinner and when cutting them in squares they started breaking and crumbled when trying to lift the individual bar… do you have any advise where I went wrong? I used the right temperature and baked 25 minutes to 30 minutes. At 25 minutes they looked very pale so I added an additional 5 minutes per your instructions but although they taste delicious they do break and crumble very easy even upon cutting them in bars shapes. I was planning to bag them individually for a special treat on our Easter gathering but they won’t work for bagging them unless I give them a baggie with cookie crumbles lol But regardless they are still delicious and my husband and will definitely eat all of them 😉
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