Belula

Pecan Shortbread Cookies

Pecan shortbread cookies will be ready after only a few steps: make the dough, roll it, coat in sugar and pecans, chill. Then simply slice and bake these pecan cookies.

Belula January 06, 2021
4 shotbread cookies stacked up

In France, these cookies are called "Diamants" which means diamonds. Simple slice and bake cookies, rolled in sugar. This pecan shortbread cookie recipe is my version of this classic French pastry treat. One of the things you learn in pastry school is how to make shortbread cookies. I remember that we were all nervous to see if we would have a little whole at the center after we’ve sliced them. That was not allowed 😊. They are easy to make and can be put together in no time! Hope you give them a try and love them!

What will you need to make these pecan shortbread cookies?

  • The usual pantry ingredients you already have at home (probably): butter, powdered sugar, salt, flour, eggs, vanilla essence.
  • About the sugar: shortbread cookies can be made using brown sugar instead of powdered sugar. However, you should know the result will be a much chewier cookie due to the molasses found in brown sugar.
  • Shortbreads are more on the flaky side of the cookie spectrum 😊.
  • Pecan nuts
  • Parchment paper: to cover the dough once it rolled as a cylinder and to bake the pecan cookies.
  • Baking tray
Closeup of a pecan shortbread cookie with the rest blurry
One pecan shortbread cookie broken in half surrounded by other cookies

How to make shortbread pecan cookies from scratch?

Making this pecan shortbread recipe is easy and straightforward. And you can make the dough ahead of time, keep in the fridge and simple slice and bake the cookies when you are ready to enjoy them.

  • 1. Make the cookie dough
  • Mix the softened butter and powdered sugar
  • Add the eggs, vanilla essence and 1/3 of the flour and the salt and mix until incorporated.
  • Add the rest of the flour and mix until the dough starts to come together.
  • Add the pecans and mix until the dough has come together.
A bowl with softened butter, powdered sugar, egg and vanilla extract
A bowl with the added flour to the dough
A bowl with the dough plus pecans plus the rest of the flour
Shortbread cookie dough rolled into a ball on a piece of parchment paper
  • 2. Roll the dough
  • Transfer the dough onto a lightly floured surface, divide in 2 and roll into a log of about 4 cm (1.5 inches) in diameter. About 20 cm long (8 inches).
  • Wrap with parchment paper and refrigerate for 1 hour.
2 hands rolling the dough into the shape of a log
2 logs od cookie dough on a piece od parchment paper
The cookie dough logs wrapped in parchment paper
  • 3. Slice the pecan cookies
  • Brush the log with egg wash (1 beaten egg + a dash of salt) and roll it in a mixture of sugar and crushed pecans.
  • Slice the log into rounds of 1/1.5 cm thick and place them on a baking sheet lined with parchment paper living space between them.
One hand brushing the cookie log with egg wash
The log on a tray containing sugar and pecan nuts
2 hands slicing the cookies using a knife
  • 4. Bake
  • Pre-heat the oven to 170 C° and bake the shortbread cookies for 12 minutes.
  • Baking time will depend on how thick you sliced the pecan cookies.
Cookies arranged on a baking tray lined with parchment paper
Closeup of baked pecan shortbread in the baking tray

Can they be made ahead of time?

Yes, they can! You can prepare the shortbread cookie dough and keep it in the fridge shaped as a log for up to 2 days.

Then simply, roll the log in sugar and crushed pecans, slice and bake the cookies when you are ready to enjoy them!

Storing shortbread cookies

Once they have completely cooled down you can keep in an airtight container for up to 5 days. If you manage to make them last that long 😉.

Closeup of a lot of pecan cookies
One pecan shortbread cookie broken in half

Can these pecan shortbread cookies be frozen?

You can either freeze the entire log of raw dough or the already sliced raw cookies.

To defrost:

  • The log: overnight in the fridge, then let come at room temperature for about 15 minutes before slicing and baking the shortbread pecan cookies.
  • The sliced cookies: place them on a baking tray lined with parchment paper and keep at room temperature for 30 minutes before baking them.

Variations

You can replace the pecans in this shortbread cookie recipe for any other nuts you like or have at home: almonds, hazelnuts, walnuts. They will all taste delicious.

You can also add chocolate chips or chunks to the cookie dough: replace 1/3 of the pecans by the chocolate. It is a killer combination.

The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes

Servings: 30 cookies
Nutrition: 100 cal
Cuisine: French

Ingredients

  • Unsalted Butter 120 g
  • Powdered Sugar 100 g
  • Salt 1 pinch
  • Flour 220 g
  • Eggs (large) 1
  • Vanilla essence 1 tsp
  • Toasted Pecan Nuts 125 g
  • Sugar 30 g
  • Crushed Pecan Nuts 30 g

Procedure

  • 1. Make the cookie dough: Mix the softened butter and powdered sugar. Add the eggs, vanilla essence, 1/3 of the flour and the salt and mix until incorporated. Add the rest of the flour and mix until the dough starts to come together. Add the pecans and mix until the dough has come together.
  • 2. Roll the dough: Transfer the dough onto a lightly floured surface, divide it in 2 and roll each piece into a log of about 4 cm (1.5 inches) in diameter and 20 cm long (8 inches). Wrap with parchment paper and refrigerate for 1 hour.
  • 3. Slice the pecan cookies: Mix the 30 g of sugar with 30 g of crushed pecans and place on baking dish. Brush each log with egg wash (1 beaten egg + a dash of salt) and roll it in a mixture of sugar and crushed pecans. Slice the log into rounds of 1/1.5 cm thick and place them in staggered rows on a baking sheet lined with parchment paper.
  • 4. Bake: Pre-heat the oven to 170 C° and bake the shortbread cookies for 12 minutes. Until slightly golden around the edges.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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