Ina Garten Pecan Shortbread Cookies Recipe
If you love buttery treats you will adore this Ina Garten Pecan Shortbread Cookies Recipe. These cookies are incredibly rich crumbly and melt in your mouth.
Ingredients
- 340 g unsalted butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup pecans finely chopped
- ½ cup extra pecans for decoration optional
- 200 g dark chocolate for drizzling or dipping
Instructions
Cream the Butter and Sugar
- Place the softened butter and granulated sugar in a large bowl. Use your mixer to beat them together until the mixture is pale and fluffy. This step creates a light cookie texture.
Add Vanilla and Dry Ingredients
- Mix in the vanilla extract until it is fully combined. Slowly add the flour and salt to the bowl while mixing on low speed. The dough will look a bit crumbly at first.
Fold in the Chopped Pecans
- Add the finely chopped pecans to the dough. Mix gently by hand until the nuts are evenly distributed. Be careful not to overwork the dough or the cookies will be tough.
Chill the Cookie Dough
- Shape the dough into a flat disk and wrap it in plastic. Place it in the fridge for at least 30 minutes. Chilling prevents the butter from melting too fast in the oven.
Roll and Cut the Shapes
- Preheat your oven to 175°C. Roll the chilled dough on a floured surface until it is half an inch thick. Use your favorite cutter to create beautiful cookie shapes.
Bake Until Golden
- Place the cookies on a tray lined with parchment paper. Bake for 20 to 25 minutes until the edges are very lightly browned. The centers should still look quite pale.
Cool and Decorate
- Let the cookies cool on the tray for five minutes. Move them to a wire rack to cool completely. Dip half of each cookie in melted chocolate for an extra treat.
Notes
- Use good butter: Since shortbread is mostly butter, choose a high-quality brand for the best flavor.
- Don't skip chilling: Chilling the dough ensures the cookies keep their pretty shapes while baking.
- Toast the nuts: Toast your pecans in a pan for 3 minutes before chopping for a deeper taste.
- Salted version: If you like sweet and salty, sprinkle a little sea salt over the melted chocolate.
- Walnut swap: You can easily replace pecans with walnuts or almonds if you prefer those flavors.