Brown Sugar Pecan Shortbread
Brown Sugar Pecan Shortbread are the kind of cookies your grandma made, simple, buttery, and timeless. They have that old-fashioned charm that never goes out of style, perfect for holiday tins or an afternoon coffee break. Make them this year and bring back a true classic.
The addition of brown sugar and pecans means these shortbreads taste caramely and slightly nutty with the perfect crisp, crumbly texture. The buttery shortbread base pairs beautifully with chopped pecans, making each bite rich but never heavy. They’re equally good for dunking in tea or nibbling straight from the cookie jar.
This old-fashioned recipe is easy to make, keeps well, and doesn’t require any eggs. The dough mixes quickly, bakes evenly, and stores beautifully. They’re just the kind of no-fuss recipe every baker needs in their collection.
What You Need To Make Pecan Shortbread
Before baking cookies its a good idea to shop your pantry and make a list of what you need before baking. A good list keeps you from last-minute trips and ensures your shortbread comes together without a hitch.
- butter–softened
- brown sugar
- granulated sugar
- chopped pecans
- flour
- salt
- vanilla extract
I use unsalted butter in my baking recipes. If you’re using salted butter, you can probably cut the salt in half.
For a little variety, swap the pecans for walnuts or pistachios. You can even drizzle the cooled bars with melted chocolate or dip one end for a more festive look.
Storing Shortbread Cookies
Stored properly, these cookies will last up to two weeks in an airtight container at room temperature. The flavor actually deepens after a day or two as the sugars settle into the butter; some might say they get even better with age.
Keep them in a cool, dry spot away from moisture to preserve that perfect crumbly texture. These are nice for holiday baking because you can make them well in advance.
Brown Sugar Pecan Shortbread
Equipment
- 1 8×8 baking pan can use 9×9
Ingredients
- 1 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 cup finely chopped pecans
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon vanilla
Instructions
- preheat the oven to 300°
- butter and 8×8 baking pan OR line it with parchment
- cream the butter, and both sugars until fluffy
- add the pecans, flour, and salt
- stir just to combine and then add the vanilla
- mix until well combined, the mixture will look crumbly
- sprinkle it in the prepared pan in an even layer
- press firmly into the pan
- score into 16 bars, or however many you like
- bake at 300° for 60-65 minutes until well set
- cool in the pan for 20 minutes
- if you didn’t use parchment cut through all the way and remove from the pan
- if you did use parchment remove the block of baked shortbread
- on a cutting board cut cleaning through the shortbread
- cool completely on a cooling rack
- store in an airtight container for up to two weeks
