Pecan Shortbread Cutout Cookies

IMG_0608Pecan Shortbread Cutout Cookies

Shortbread cookies are a favorite holiday tradition. ย This twist on the classic holiday recipe adds pecans. Ground pecans add richness and enhance the butter and vanilla flavor. ย Egg yolk helps to bind the cookie dough together, resulting in a crispy but still tender cookie that keeps its shape after baking. To make these cookies, I finely ground the chopped pecans in a food processor being careful not to end up with nut butter. To make extra fine granulated sugar place regular granulated sugar in the bowl of a food processor and blend for one minute. Rolling out your cookie dough is easy between sheets of parchment paper by helping to prevent the dough from sticking without adding flour.


3/4 cup unsalted butter at room temperature (1 1/2 sticks) cut into 1/2 teaspoons

3/4 cup extra fine granulated sugar

1 large egg yolk

2 teaspoons vanilla extract

3/4 cup finely ground pecans

2 1/4 cups sifted flour

white sanding sugar

dark chocolate



Preheat oven to 350 degrees Fahrenheit

Line a large cookie sheet with parchment paper

  1. In a medium bowl whisk together sifted flour and finely ground pecans.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat unsalted butter and sugar at medium speed until light and creamy, 3-4 minutes stopping to scrape down sides of bowl. Beat in egg yolk and vanilla.
  3. With mixer on low speed gradually add flour and pecan mixture in 3 additions. Mix until dough comes together, it will still be crumbly.
  4. Divide dough and form into 2 disks, wrap each in parchment paper and refrigerate for one hour. Soften dough at room temperature for a few minutes before rolling out.
  5. With a rolling pin roll out dough on parchment paper to 1/4-inch thickness. Use small cookie cutters to cut dough and place onto prepared cookie sheets. Sprinkle with white sanding sugar.
  6. Bake 8-10minutes or until edges begin to brown.ย Cool in pan for one minute and transfer cookies to a cooling rack. Allow cookies to completely cool before decorating.
  7. Drizzle with melted chocolate and finely chopped pecans.