Brown Butter Pecan Shortbread Cookies

 

 

Ingredients:

• 1 cup unsalted butter
• 2 cups all-purpose flour
• ¾ cup powdered sugar
• ½ teaspoon fine salt
• 1 cup pecans, finely chopped
• 1 teaspoon vanilla extract

Instructions:

1. Brown the Butter
   In a saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool for 10–15 minutes until warm but not hot.
2. Toast the Pecans (Optional but Recommended)
   Lightly toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool.
3. Make the Dough
   In a large bowl, mix the browned butter and powdered sugar until smooth. Stir in vanilla extract and salt.
   Gradually add the flour and mix until just combined. Fold in the chopped pecans.
4. Chill
   Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes. This helps the cookies hold their shape.
5. Preheat Oven
   Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
6. Shape and Bake
   Roll dough into 1½-inch balls and place on the prepared baking sheet. Gently flatten slightly with your fingers or the bottom of a glass.
   Bake for 14–16 minutes, until the edges are lightly golden.
7. Cool
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving Tips

• Perfect with coffee or tea
• Store in an airtight container for up to 5 days
• Flavor improves after a day as the brown butter deepens

Variations

• Dip half of each cookie in melted dark chocolate
• Add a pinch of cinnamon or nutmeg for warmth
• Swap pecans for walnuts or hazelnuts

Prep Time: 20 minutes
Bake Time: 14–16 minutes
Pan Size: Standard rimmed baking sheet
Yield: About 24 cookies