Brown Sugar Pecan Shortbread Cookies
Brown Sugar Pecan Shortbread Cookies are a decadent delight! Rich, nutty shortbread, made with buttery pecans and brown sugar, is dipped in chocolate and topped with pecans and flaky sea salt. A perfect bite-sized treat filled with textures and flavors.
Servings: 32 cookies
Calories: 144kcal
Equipment
- 1 whisk
Ingredients
- 1 cup unsalted butter cubed, room temperature
- ½ cup brown sugar
- 2 teaspoon vanilla extract or vanilla bean paste
- 2 cups all purpose flour
- ½ teaspoon kosher salt
- 1 cup toasted pecans chopped, plus more for sprinkling
- 2 tablespoon turbinado or raw sugar for sprinkling, optional
- 6 oz chopped chocolate or chocolate chips
- flaky sea salt
Instructions
- Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, brown sugar, and vanilla bean paste or extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.½ cup brown sugar, 2 teaspoon vanilla extract or vanilla bean paste, 1 cup unsalted butter
- Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and once almost mixed, add in the pecans and mix until the ingredients are just combined. Do not over-mix the dough.2 cups all purpose flour, ½ teaspoon kosher salt, 1 cup toasted pecans
- Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. Once refrigerated, place the log onto a cutting board and unwrap the parchment paper, leaving the log on the parchment paper. Sprinkle turbinado or raw sugar on each log and gently cup and press the sugar onto the log until completely covered. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet.2 tablespoon turbinado or raw sugar
- Roll the dough (cookie cutter) - Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Place the cookies onto a parchment paper-lined baking sheet.
- Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 12-15 minutes. The edges will be very lightly browned. Remove from the oven and let cool.
- Heat the chocolate - While the cookies cool, melt the chocolate. In a microwave safe bowl, add ⅔ of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.6 oz chopped chocolate or chocolate chips
- Dip and drizzle the cookies in chocolate - Dip the cookies halfway into the chocolate and or drizzle chocolate on top of each cookie, then quickly sprinkle the chocolate with the remaining chopped pecans and flaky sea salt before the chocolate dries.1 cup toasted pecans, flaky sea salt, 2 tablespoon turbinado or raw sugar
Video
Notes
Storage
- Store leftover cookies in an air-tight container and keep in a cool, dry place for up to 1 week.
- Line a baking sheet with parchment paper to minimize sticking and cleanup time.
- Don't over-mix the ingredients or the cookies will be tough.
- Bake shortbread at a lower temperature of 350°F to ensure the cookies bake evenly and don't burn.
- Keep a close eye on the cookies because they can easily over bake. Remove them as soon as they start to turn golden brown.
Nutrition
Calories: 144kcal | Carbohydrates: 14g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 179IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.5mg