Pecan Shortbread Cookies

These pecan shortbread cookies combine butter, brown sugar, cinnamon, vanilla, and pecans to make one extraordinarily flavorful cookie. Made in 1 bowl without eggs or leavening, this shortbread is soft yet dense with crisp crumbly edges. We’ll use the simple slice and bake method, which helps guarantee thick cookies. No rolling pin required!

Traditional shortbread is made from one part sugar, two parts butter, and three parts flour. Shortbread doesn’t contain any eggs or leavening, which gives it that trademark dense/crumbly texture. Butter and sugar add flavor and keep the cookies soft. Sometimes shortbread cookies can taste dry, so I skip the traditional ratio of ingredients. I like my shortbread cookies extra soft and flavorful! This Pecan Shortbread Is a 1 bowl cookie recipe; brown sugared & cinnamon spice; extra soft in the centers, crisp/crumbly on the edges, thick, coated in toasted pecans and coarse sugar, easy slice-and-bake style. I love how the cinnamon, brown sugar, vanilla, and pecan flavors combine in 1 cookie.

Ingredients:

• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (100g) finely chopped pecans
• 1/4 cup (50g) coarse sugar (I prefer this one)
• 1/4 cup (32g) finely chopped pecans