Brown Butter Pecan Shortbread

$- 1 cup unsalted butter - 1 cup chopped pecans - 2 cups all-purpose flour - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1/4 teaspoon cinnamon (optional) - Extra powdered sugar for dusting You can swap all-purpose flour with gluten-free flour. Almond flour or rice flour works well. For vegan options, use plant-based butter. Make sure it's unsalted to keep the flavor right. These swaps let you enjoy the cookies without missing out! Start by melting the unsalted butter in a medium saucepan over medium heat. Stir it constantly. Watch closely as it changes color. After about 5-7 minutes, it will turn golden brown. You will smell a nutty aroma when it’s ready. This step adds a rich flavor to the shortbread. Next, take your chopped pecans. Heat a small skillet over low heat. Add the pecans and toast them for about 3-4 minutes. Keep stirring to prevent them from burning. You want them fragrant and slightly golden. This step enhances their flavor and crunch. In a large bowl, mix your dry ingredients. Whisk together the all-purpose flour, powdered sugar, salt, and cinnamon. Make sure they are well combined. Then, pour in the browned butter and add the vanilla extract. Stir until a dough forms. Finally, fold in the toasted pecans gently. Divide the dough into two portions. Shape each into a log about 2 inches in diameter. Wrap each log in plastic wrap. Chill them in the fridge for at least 1 hour. This step is key to firming up the dough, which helps with slicing later. Preheat your oven to 325°F (160°C). After the dough is firm, remove it from the fridge. Carefully slice each log into 1/4 inch thick rounds. Place the slices on a parchment-lined baking sheet. Make sure to space them out for even baking. Bake the cookies for 15-20 minutes. They should be lightly golden around the edges. Keep a close watch to avoid overbaking. The cookies will firm up as they cool, so don’t worry if they seem soft when you take them out. Once baked, let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Once cool, dust them with extra powdered sugar for a lovely finish. This adds sweetness and a beautiful look. To keep your shortbread soft, avoid overmixing the dough. Overmixing makes cookies tough. After adding the wet and dry ingredients, mix until just combined. Make sure your butter is at the right temperature. Use softened butter, not melted. If you find your dough too crumbly, add a teaspoon of cold water. This helps bind it together without making it sticky. Want to spice things up? You can add a pinch of nutmeg or ginger for a warm note. If you love chocolate, mix in some cocoa powder. You might also try adding orange zest for a fresh twist. Just be careful with strong flavors; a little goes a long way. Taste the dough before baking. This way, you can adjust flavors to your liking. One big mistake is not chilling the dough. Chilling firms up the dough, making it easier to slice. If you skip this step, your cookies may spread too much in the oven. Another pitfall is not measuring ingredients properly. Use a kitchen scale for accuracy. Also, keep an eye on the oven. Each oven is different, so check your cookies a few minutes before the time is up. This helps avoid overbaking and keeps them golden, not brown. {{image_2}} To make this recipe gluten-free, swap the all-purpose flour. Use a 1:1 gluten-free flour blend. These blends work well in baking. I recommend using one with xanthan gum. This helps mimic the texture of regular flour. Follow the same steps as before. You will still get that rich flavor and crumbly texture. Want to add a twist? Try dipping your shortbread in chocolate. Melt 1 cup of dark or milk chocolate. You can do this in a microwave or on a stovetop. Dip one end of each cookie into the melted chocolate. Let excess chocolate drip off. Place the dipped cookies on wax paper to cool. This adds a sweet and rich layer to your treat. If you need a nut-free option, you can still enjoy these cookies. Simply leave out the pecans. For added flavor, try using sunflower seeds instead. They give a nice crunch without the nuts. You can also add mini chocolate chips for extra sweetness. These small changes keep your cookies tasty and safe for everyone. To keep your shortbread fresh, store it in an airtight container. This helps lock in moisture and flavor. Use parchment paper to separate layers if stacking. Keep the container in a cool, dry place, away from sunlight. This practice ensures that your cookies stay crisp and tasty for days. If you want to freeze your shortbread, first let it cool completely. Wrap each log of dough tightly in plastic wrap. Then, place the wrapped logs in a freezer bag. Squeeze out as much air as you can before sealing. This method keeps the cookies fresh for up to three months. When ready to bake, let the dough thaw in the fridge overnight. Then slice and bake as directed. Brown Butter Pecan Shortbread stays fresh for about one week at room temperature. If stored properly in an airtight container, it can last for up to two weeks. If you freeze the cookies, they can last for three months. Enjoy them as a sweet treat anytime! Brown butter is simply butter cooked until it turns golden brown. This gives it a rich, nutty flavor. To make brown butter, melt unsalted butter in a saucepan over medium heat. Stir it often until it changes color and smells nutty. This process takes about 5 to 7 minutes. Brown butter adds depth to our pecan shortbread and enhances its taste. You can use margarine instead of butter, but the taste will change. Margarine lacks the same rich flavor as butter. If you choose margarine, pick one that is high in fat for a better texture. The cookies may not be as crispy, but they will still be tasty and enjoyable. To make the cookies vegan, replace the butter with vegan butter. You can find many brands that work well. For the powdered sugar, check that it is vegan-friendly. Most brands are, but some use bone char in the processing. Following these tips will keep your cookies plant-based and delicious. Yes, you can use different nuts in this recipe. Walnuts, almonds, or hazelnuts can work well. Each nut brings its own flavor, so pick one you love. Toasting any nuts you choose will enhance their taste. Just be careful not to burn them while toasting. This guide shared all you need for perfect Brown Butter Pecan Shortbread. You learned about key ingredients, options for substitutions, and the step-by-step process to make them. We also covered tips for texture and flavor, along with variations to try. Storing and freezing methods help keep your cookies fresh. Enjoy baking, share your cookies, and experiment with flavors. These cookies are an excellent treat for any occasion. Keep these tips in mind, and you'll impress everyone with your baking skills.$

Indulge in the rich flavors of Brown Butter Pecan Shortbread with this simple and delicious recipe! This delightful treat combines nutty browned butter and toasted pecans for a melt-in-your-mouth experience. Perfect for any occasion, these cookies are easy to make and sure to impress. Click through to explore the full recipe and elevate your baking game today! #BrownButterPecan #ShortbreadCookies #BakingFromScratch #CookieRecipe

Print Recipe Pin Recipe

Ingredients

1 cup unsalted butter

1 cup pecans, chopped

2 cups all-purpose flour

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 teaspoon cinnamon (optional)

Extra powdered sugar for dusting

Instructions

Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring constantly, until the butter turns a golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.

Toast the Pecans: In a small skillet, lightly toast the chopped pecans over low heat until fragrant, about 3-4 minutes. Keep an eye on them to prevent burning. Set aside to cool.

Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, powdered sugar, salt, and cinnamon until well combined.

Combine Wet and Dry Ingredients: Pour the browned butter into the dry ingredients and add the vanilla extract. Stir until a dough forms, then fold in the toasted pecans.

Chill the Dough: Divide the dough into two portions and shape each into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.

Preheat and Slice: Preheat your oven to 325°F (160°C). Once the dough is firm, carefully slice each log into 1/4 inch thick rounds and place them on a parchment-lined baking sheet.

Bake: Bake for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.

Cool and Dust: Once baked, remove the shortbreads from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cool, dust with extra powdered sugar.

Prep Time, Total Time, Servings: 15 min | 1 hr 20 min | 24 cookies (approx.)