Butter Pecan Shortbread Cookies
One of my all-time favorite ice cream flavors is butter pecan. And one of my all-time favorite cookies is a shortbread cookie. So it just makes perfect sense to combine the two together to create the ultimate holiday cookie. These Butter Pecan Shortbread Cookies are incredible. They are now one of my favorite cookies to make especially during the holidays. But don’t let that stop you from making them all year round. You really can’t go wrong with these and so I hope you’ll give them a try.
Butter Pecan Shortbread Cookies
The classic ice cream flavor meets cookie with these delicious Butter Pecan Shortbread Cookies. Perfect for the holidays!
Servings: 48
Equipment
- Stand or hand mixer
- Baking sheets
- Cookie scooper
- Wire racks
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cup all-purpose flour
- 1 cup finely chopped toasted pecans
Instructions
- Preheat oven to 300°F. Line two baking sheets with parchment paper and set aside.
- Cream together the butter and sugar until light and fluffy, about 1 to 2 minutes. Stir in the baking soda, cream of tarter, baking powder, and salt. Beat until combined, scraping down the sides and bottom of the bowl halfway through. Add the egg yolks, vanilla and almond extract and stir until well combined. Stir in flour and pecans.
- Roll the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Bake until edges are set and very lightly golden brown, about 12 to 14 minutes. Remove from the oven and allow to cool on pans for 5 minutes before transferring to wire racks to cool completely. Enjoy!
