Can the cookies be baked as a bar cookie in a pan?

Yes! Press the dough into the parchment lined pan you want to use. We like to 'score' the cookies before baking. Using a fork or knife, gently 'cut or perforate' the dough into the sizes you want the cookies to be. Bake as directed. Cool in the pan for 5-10 minutes and use the parchment paper to lift the cookies out of the pan. While still warm, use a knife to cut the cookies along the perforation marks made before baking the cookies.

How many cookies does this recipe make?

We got 24-30 1 1/2 inch round cookies. We got the same amount whether we used a cookie cutter or sliced them. Cut into sizes and shapes that work for you. Squares, rectangles, triangles, circles all work great. The key is to make sure the dough is between 1/4 - 3/8 inch thick and even all around. Thinner than 1/4 inch and the cookies are crispy. Much more than 3/8 inch and the cookies can become too crispy outside in order to get the inside baked through.

Are shortbread cookies the same as sugar cookies?

Shortbread cookies are not the same as a sugar cookie. Sugar cookies usually have eggs, more sugar, and a leavening agent which will make them lighter and sweeter. Shortbread cookies will be denser, less sweet, and more buttery flavored.

Pecan Shortbread Cookies - Appetizer Bliss

Description

This easy pecan shortbread cookie is absolutely delicious - and did we mention EASY! The perfect balance of buttery flavor, crisp bite, and subtle sweetness combined with toasted pecans.

Ingredients

Scale

1/2 cup unsalted butter, room temperature
1/3 cup sugar (67 grams)
Pinch of salt OPTIONAL
1 1/4 cups flour (150 grams)
1/2 cup pecans, chopped (60 grams)

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Instructions

TOAST THE PECANS

Place the chopped pecans into a skillet and heat on medium-high heat stirring frequently until the pecans are lightly toasted, about 5-10 minutes. Keep an eye on the pecans as they will go from not toasted to burned quickly.
Remove from the heat and let cool.

MAKE THE COOKIES

Place room temperature butter and sugar in a mixing bowl. Using a hand mixer (or a stand mixer) cream butter and sugar together until completely mixed.
Add flour and mix slowly until all the flour is completely incorporated into the creamed mixture.
Stir in toasted pecans and mix until combined.
Turn dough out onto a piece of parchment paper lightly dusted with flour and press together until it forms a ball.
If using a cookie cutter - pat and roll (with a rolling pin) the dough flat until it is 1/4 - 3/8 inch thick.
If slicing cookies - roll the dough into a log that is about 1 1/2 inches in diameter by pulling the sides of the parchment up and rolling the cookie dough log back and forth across the parchment to form a smooth log. Flatten the ends of the log.
Wrap the dough with parchment or plastic wrap and refrigerate for at least 1 hour or up to 5 days. While we don't usually recommend using a single use plastic, if you are refrigerating for longer than a few hours before baking we recommend wrapping the dough in plastic wrap for a tighter seal.
When ready to bake cookies, preheat oven to 300°F.
Remove wrapped dough from the refrigerator, unwrap, and place on a cutting board.
If using a cookie cutter - cut the cookies, re-roll the dough scraps and cut again. Continue until all the dough is cut. See notes below for more info if using a cookie cutter.
If slicing cookies -Use a sharp knife to cut the dough log into slices about 1/4 - 3/8 inch thick.
Transfer cookies to a lined baking sheet.
Place in 300°F oven.
Bake 24-26 minutes. Cookies should be firm but not brown. The edges may be JUST starting to brown.
Remove from the oven, cool for 4-5 minutes on the baking sheet and then remove to a wire rack to continue cooling.

Notes

When using a cookie cutter for the cookies the dough may get soft if it has been out too long. If the dough starts sticking or becomes hard to work with, refrigerate for 10 -15 minutes to firm up then resume rolling and cutting. Place the sheet pan with the raw, cut cookies in the fridge for 10-15 minutes to chill before baking if they are not firm.

For a crisper cookie bake them 1-2 minutes longer or roll (slice) them a little thinner.

Butter and salt. We use unsalted butter for this recipe, but salted will also work. If using salted butter, omit the pinch of salt. Make sure the butter is room temperature before creaming with the sugar. We found there was not a noticeable difference if we added the salt or not.

Storage. Well wrapped, raw shortbread dough will last a week in the fridge or up to a month in the freezer. Baked shortbread cookies in an airtight container will last a week on the counter or up to 10 days in the fridge. Baked cookies can also be frozen for up to a month.

Prep Time: 10 minutes
Inactive Time: 1 hour
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 78
Sugar: 2.7 g
Sodium: 50.6 mg
Fat: 5.3 g
Carbohydrates: 7.3 g
Protein: 0.8 g
Cholesterol: 9.4 mg