Delicate Butter Shortbread Cookies (Printer-Friendly)

Buttery shortbread with pecans, dusted generously with powdered sugar for a festive finish.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 teaspoon salt

→ Nuts

03 - 1 cup finely chopped pecans

→ Creaming Mixture

04 - 1 cup unsalted butter, softened
05 - 1/2 cup powdered sugar, plus extra for rolling
06 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour and salt until evenly mixed.
03 - In a large bowl, beat softened butter and 1/2 cup powdered sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Mix vanilla extract into the creamed butter and sugar until fully incorporated.
05 - Gradually add the flour mixture to the creamed butter, folding gently until just combined.
06 - Fold in the finely chopped pecans evenly throughout the dough.
07 - Scoop tablespoon-sized portions of dough and roll each into a ball. Arrange on prepared baking sheets about 1 inch apart.
08 - Bake for 14 to 16 minutes until bottoms are lightly golden and tops are set, avoiding excessive browning.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then while warm, roll each in additional powdered sugar to coat thoroughly.
10 - Transfer cookies to a wire rack to cool completely, then roll once more in powdered sugar for a snowy exterior.

# Expert Tips:

01 -
  • They're impossibly buttery and melt on your tongue without feeling heavy or greasy.
  • Once you nail the timing, they become your go-to gift or party cookie because they look fancy but come together in under an hour.
  • The double powdered sugar coating creates that signature snowy look that feels more impressive than the effort required.
02 -
  • Overmixing the dough after adding flour is the fastest way to end up with hard, dense cookies instead of tender ones—you're looking for just-combined, not smooth and elastic.
  • The double powdered sugar roll is non-negotiable for the signature look and texture; the first coating seals in moisture while the second is the visible elegance.
  • If your butter is too warm or too cold, the cookies spread unevenly or stay too thick, so spend a moment checking that it's actually softened to room temperature.
03 -
  • Toast your pecans in a dry skillet for ten to fifteen minutes before chopping—this deepens their flavor so much that people will ask what secret ingredient you used.
  • Pull the cookies out of the oven when the bottoms are just barely golden and the tops still look pale; they'll continue cooking on the hot sheet and finish perfectly tender rather than crispy.
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