Ina Garten Pecan Shortbread Cookies Recipe
If you love buttery, crunchy and nutty cookies, this Ina Garten Pecan Shortbread Cookies Recipe is perfect for you. It is simple, elegant and full of flavor.
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup chopped pecans toasted
Instructions
Preheat the Oven
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. This prevents cookies from sticking and ensures even baking.
Toast the Pecans
- Place pecans in a dry skillet over medium heat. Toast for 3–4 minutes until fragrant. Stir constantly to avoid burning. Set aside to cool slightly.
Cream Butter and Sugar
- In a large bowl, beat softened butter and sugar until light and fluffy. Add vanilla extract. Creaming gives cookies a soft, buttery texture.
Add Flour and Salt
- Gradually mix in flour and salt. Stir until a soft dough forms. Do not overmix or cookies will become tough.
Fold in Pecans
- Add toasted pecans to the dough. Mix gently until evenly distributed. Pecans add crunch and nutty flavor to every bite.
Shape the Dough
- Place dough on parchment paper. Roll or press into a 1-inch thick rectangle. Use a knife or bench scraper to cut into squares or rectangles.
Bake the Cookies
- Transfer cut cookies to the prepared baking sheet. Bake for 18–20 minutes until edges are golden. Keep an eye to prevent overbaking.
Cool and Serve
- Remove cookies from the oven. Let them cool on the baking sheet for 5 minutes. Transfer to a cooling rack. Serve once fully cooled.
Notes
- Use room temperature butter for easier mixing.
- Toast pecans for maximum flavor and crunch.
- Do not overmix dough to keep cookies tender.
- Chill dough slightly if too soft to shape.
- Use parchment paper to prevent sticking and easy cleanup.