Shortbread Cookies with Pecans Recipe

Make these simple shortbread cookies with a few common ingredients already in your pantry cabinet.

Winter 2015

  • Neatly Wrapped Snowball Cookies
    Simple shortbread cookies taste better with the addition of chopped pecans.
    Photo by Linda Smith
  • Neatly Wrapped Snowball Cookies

Yield: About 3 dozen cookies

Cookies naturally lose moisture as they age, causing them to crisp and harden. To ensure a soft cookie from the get-go, do not overbake them. Also, store your cookies, layered between sheets of waxed paper, in an airtight container at room temperature, with a slice of bread placed on the top layer of waxed paper. The cookies will absorb the moisture from the bread, and they will stay moist longer.

These cookies are delicious with a cup of coffee. They’re not overly sweet, and they have a nice nutty flavor.


• 3/4 cup butter, softened
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 cup flour
• Dash of salt
• 3/4 cup chopped pecans
• Confectioners’ sugar


1 Preheat oven to 350 F. Grease baking sheets; set aside.

2 In a large bowl, combine butter, sugar and vanilla, and beat with an electric mixer until mixture is light and creamy.

3 In a separate bowl, whisk together flour and salt. Stir in pecans. Add to butter mixture, and mix well to incorporate all ingredients.

4 Shape dough into 1-inch balls, and place 1 inch apart on prepared baking sheets.

5 Bake for about 15 minutes, or until cookies are firm, but still very light in color. You do not want them to brown at all.

6 Cool completely on wire racks, then roll in confectioners’ sugar. Store in an airtight container.

Make sure to stock up on holiday goodies this year! See Easy Christmas Candy Recipes and Holiday Cookie Recipes for more ideas.

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