Next Holiday Recipe From the "Preppy Kitchen" Dad: Pecan Shortbread Cookies
This recipe for pecan shortbread cookies comes together in a snap, says "Preppy Kitchen" dad John Kanell.
These spiced and spiked shortbread cookies are brimming over with toasted pecans and oh so delicious! There's a healthy pour of bourbon along with all the cinnamon, allspice, nutmeg and cloves in there that really adds a wonderful depth of flavor. I love making big batches of them around this time of year to give as gifts. The recipe comes together in a snap and they're beautiful without any decoration, which is always a plus when there just aren't enough hours in the day! Still trying to get my 19 month old twins to help whip up a batch. So far we've done some very fun but messy sifting together!
Courtesy of @PreppyKitchen Instagram, of John with his twins last Christmas
Crispy shortbread cookies chock full of toasted pecans. I love these cookies for a few reasons, they're nearly foolproof, you can make them in advance and there's no egg so eating the cookie dough is not a problem! I almost dipped these in chocolate and am sure that would be delicious but they were so good on their own I left them as is. If you don't have pecans on hand or care for them I would suggest substituting walnuts or macadamias.
I actually totally forgot about the second batch of these cookies while I was puttering away at another project leaving them in the oven for about triple the suggested bake time, they were a bit singed and not camera ready but I ate them nonetheless! Some people like my husband like soft chewy cookies, others enjoy CRISPY crunchy cookies. Well I prefer the later but I truly enjoy a burn cookie, anyone else??
If you've tried these cookies then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pecan Shortbread Cookies
Simple and satisfying shortbread cookies you'll quite likely find irresistible.Cuisine British, Scottish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 cookies
Calories 150 kcal
Author John K.
- 3/4 cup pecans coarsely chopped
- 1 1/4 sticks 10 tablespoons unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- pinch nutmeg
- pinch cloves
- Preheat to 350 degrees.
- Toast chopped pecans on a baking sheet until browned.
- In a stand mixer fitted with a paddle attachment, beat butter and confectioners' sugar, vanilla and salt at medium until fluffy.
- Whisk spices and flour together in a bowl.
- Add flour mixture in 3 different batches while beating on low. Add in toasted pecans.
- Roll dough into a 1 1/2 -inch log. Wrap in parchment paper.
- Refrigerate for 1 hour. Add parchment paper to baking sheets.
- Cut log into ½ inch thick rounds.
- Transfer to baking sheet. Space with 1 inch between.
- Bake for 10 minutes.
- Rotate baking sheets in the oven. Bake for another 10 minutes or until golden brown.
- Move to a wire sheet to cool.
This recipe was previously published on John's blog, Preppy Kitchen.