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Stack of buttery pecan cookies on a wooden board.
Tina

Buttery Pecan Cookies

Classic American shortbread-style cookies made with butter and chopped pecans—crispy, nutty, and perfect for dessert or an afternoon treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 15 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup butter softened
  • ¾ cup brown sugar
  • 2 cups flour
  • 2 teaspoons vanilla extract
  • 1 ½ cups pecans chopped

Method
 

  1. In a large bowl, cream the butter and brown sugar until smooth. Stir in the vanilla extract.
  2. Gradually mix in the flour until fully combined. Fold in the chopped pecans.
  3. Shape the dough into a log on parchment paper. Wrap tightly and refrigerate for at least 1 hour.
  4. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  5. Slice the chilled dough into ½-inch rounds. Arrange on the baking sheet.
  6. Bake for 15 minutes or until the edges are lightly golden.
  7. Remove from the oven and transfer cookies to a wire rack to cool completely.

Notes

  • Store in an airtight container at room temperature for 3 to 5 days.
  • You can chill the dough for up to 3 days before baking.
  • For a flavor twist, swap 1 teaspoon of vanilla extract with maple extract.