Introduction

Southern Pecan Shortbread Cookies are a timeless classic that perfectly capture the warmth and comfort
of Southern baking. With rich, buttery shortbread and the nutty crunch of toasted pecans, these cookies
are simple yet elegant. They are perfect for holidays, afternoon tea, or anytime you want a homemade
treat that feels special.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• 1 cup pecans, finely chopped (lightly toasted)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract (optional)

Instructions

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Cream the softened butter and powdered sugar together until smooth and fluffy.
3. Add the vanilla extract, if using, and mix well.
4. Gradually mix in the flour and salt until a soft dough forms.
5. Fold in the chopped pecans evenly.
6. Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
7. Gently press each ball down with your fingers or the bottom of a glass.
8. Bake for 18–22 minutes, until the bottoms are lightly golden.
9. Allow cookies to cool slightly before transferring to a wire rack.

Description

These Southern Pecan Shortbread Cookies are tender, crumbly, and melt in your mouth.
The buttery base is balanced by the earthy flavor and gentle crunch of pecans.
Not overly sweet, they pair beautifully with coffee, tea, or a cold glass of milk.

Tips

• Toast pecans lightly before chopping for deeper flavor.
• Use room-temperature butter for the best texture.
• Dust cooled cookies with powdered sugar for a classic finish.
• Store in an airtight container to maintain freshness.

Correction

• Cookies spreading too much: Chill the dough for 20–30 minutes before baking.
• Dough too dry: Measure flour carefully and avoid overmixing.
• Overbaked cookies: Remove once the bottoms are golden; they firm up as they cool.