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Vanilla Bean & Pecan Shortbread Cookies

Prep Time10 minutes
Cook Time20 minutes
Rest Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Pecan, Vanilla Bean
Servings: 20 2" cookies
Calories: 159kcal

Ingredients

  • 1 cup butter softened
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla bean paste
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup pecans finely chopped
  • 3 tablespoons milk

Instructions

  • Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  • Add the softened butter to a stand mixer fitted with the paddle attachment. Beat on medium speed
  • Add the powdered sugar (1/2 cup) and mix to incorporate.
  • Next, add the flour (2 cups) gradually.
  • Next, add the pecans (1/2 cup) and milk (3 tablespoons).
  • Mix just until the dough comes together and no lumps of flour remain.
  • Divide in half and wrap each half in plastic wrap. Refrigerate for 10 minutes.
  • Lightly flour your work surface and roll out the cookies until they are a 1/4” thick. Be gentle with the dough-- it is very soft.
  • I used a round 2" cookie cutter but you can cut these cookies into any shape you like. Place on a baking sheet lined with parchment paper. Place the cookies in either the refirdgerator or freezer for 10 minutes (either one will work-- you just want the butter to cool slighly so the cookies don't spread).
  • Bake for 15-20 minutes or until the bottom edges of the cookies begin to turn golden brown. Enjoy.

Nutrition

Serving: 20g | Calories: 159kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 31mg | Fiber: 1g | Sugar: 3g | Vitamin A: 410IU | Calcium: 10mg | Iron: 1mg