Pecan Shortbread Cookies + Tutorial {Vegan}

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Ready to make the best shortbread cookie recipe ever? Pecan Shortbread Cookies are everything you love about shortbread, only healthier. Extra light, deliciously crispy and full of rich autumnal flavour. Suitable for Vegan diets. Post Includes Weight Watchers points.

Delighted to have teamed up with TREX to bring you this recipe. Although it is a sponsored partnership, all opinions are my own.

Pecan Shortbread Cookies served in a scalloped bowl

September is here. The air is cooler, the leaves are starting to fall, my Christmas shopping is done (sadly, I’m one of those people who have it finished by August) and most importantly, it is baking season. And with the new season of The Great British Bake Off in full swing, I am feeling extra inspired to get in the kitchen, roll up my sleeves and roll out some dough. Cookie dough, that is.

Shortbread cookies are one of my most favourite things. There is something almost magical about that perfect blend of flour, butter, and sugar. I am always searching for the best shortbread cookie recipe. And this Pecan Shortbread Cookie recipe may very well be the one.

It is full of autumnal flavour, thanks to the toasty and nutty pecans, pumpkin pie spice, orange and vanilla. Just the thing for curling up by the fire with your afternoon tea, stashing in the kids’ lunchboxes, and serving at those upcoming holiday luncheons and gatherings.

Baked Pecan Shortbread Cookies on a cooling rack set next to package of TREX and small bowl of pecans

In my quest for the best shortbread cookie recipe I make an effort to incorporate ways to make a healthier version of shortbread that still looks and tastes delicious. For this Pecan Shortbread Cookies recipe I used TREX instead of butter because it is lower in saturated fat. It is also free of hydrogenated vegetable oil, colours and preservatives. Plus, TREX does not contain any water so you use 20% less than the amount of butter your recipes call for. Great right?

These Pecan Shortbread Cookies came out extra light, perfectly crispy and so delicious, I cannot imagine making my shortbread any other way.

Ready to learn how to make these amaaazing Pecan Shortbread Cookies? Gather your ingredients and let’s get started………

How to Make Pecan Shortbread Cookies Step by Step

Ingredients for Pecan Shortbread Cookies set on countertop and ready to be combined

  1. Add the TREX and sugar to a large bowl and cream together using an electric hand mixer till the mixture is light and fluffy.Ingredients for Pecan Shortbread Cookies combined in a glass mixing bowl
  2. Mix in the orange juice and vanilla extract. Then add in the flours, chopped pistachios and salt and mix until you get a soft dough. If the dough is a little bit sticky then add in a tbsp or two of flour. If dough is to dry, add a tsp or two of water.adding flour and chopped pecans to the wet ingredients for Pecan Shortbread Cookies
  3.  Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1 hr minimum.Half of the Pecan Shortbread Cookie dough ready to be chilled
  4. Preheat the oven.
  5. Take the first disc of dough from the fridge, roll it out on a lightly floured surface till it is about 5mm thick and then cut into your desired shapes (I use a 6cm diameter cutter) and lay on a lined baking sheet. Quickly scoop up the excess of dough, reshape, roll out and cut again. Repeat with the second disc of dough. You can freeze some of the cut shortbread at this stage.
  6. Bake the shortbread for 12-14 mins until they are lightly golden.Finished Pecan Shortbread Cookies on a cooling rack placed next to a package of TREX and small bowl of pecans
  7. Let the shortbread cool on the tray for about 10 mins before transferring it to a cooling rack to cool completely. Serve with extra pecans dotted around.Pecan Shortbread Cookies served in a scalloped bowl

Tips For Making Pecan Shortbread Cookies

  • You can either shape the dough into a log and slice, or roll it out and use a cookie cutter.
  • Try swapping the pecans for chopped walnuts or pistachios.
  • Make the dough ahead of time, cut and freeze to bake as needed. Just add another 2 mins to the baking time when you bake them from frozen.
  • Since shortbread is normally baked for a little bit longer at a lower temperature than most cookies, don’t be tempted to increase the temperature.
  • If you want your cookies to have a nice even colour throughout, then do turn them round at the halfway point.
  • Easily adapt this pecan shortbread cookies recipe into a simpler shortbread by omitting the pecans and pumpkin pie spice and adding approximately a quarter of a tsp of lime zest or other citrus zest to your taste. So, so good.

Chef’s Tip: Take dough out of the fridge about 5 mins before you want to roll it and flatten between your palms before rolling in order to soften. If you try to roll it straight out of the fridge, it is too hard and can crack.

What is the Best Shortbread Cookie Recipe for the Holidays?

In my mind, the best shortbread cookie recipe is one that can be made in advance. There is nothing better than getting prepared ahead of time during the busy holiday season. The beauty of these Pecan Shortbread Cookies is that you can make the dough, cut out the biscuits and then freeze with baking paper between each shortbread cookie.

Yeap, you can then just bake them fresh straight out of the freezer whenever the mood strikes. Which in my house, is all too often. Did I happen to mention that I loooooove shortbread?!

And because they’re so easy to make — just pull from the freezer, pop them in the oven, and 14 mins later out come some lovely, warm, shortbread, smelling of oranges and spice — I often take them as gifts for the host when invited to Thanksgiving and Christmas celebrations. Who doesn’t love receiving an edible Christmas gift?

Finished Pecan Shortbread Cookies on a cooling rack set next to package of TREX and small bowl of pecansIs it Possible to Make Vegan Shortbread?

Yes. By replacing the butter with TREX, this recipe for Pecan Shortbread Cookies is dairy-free and suitable for Vegan diets.

Weight Watchers Points in Pecan Shortbread Cookies

There are 10 freestyle points in one serving of Pecan Shortbread Cookies.

More Cookie Recipes

Salted Chocolate Vegan Peanut Butter Cookies.

Keto Peanut Butter Cookies.

Thank you for reading my Pecan Shortbread Cookies recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

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Pecan Shortbread Cookies served in a scalloped bowl
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5 from 5 votes

Pecan Shortbread Cookies

Extra light and crispy Pecan Shortbread Cookies just may be the best shortbread recipe ever.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American, Western
Servings: 14 servings
Calories: 279kcal
Author: Bintu Hardy

Ingredients

  • 250 g (2 sticks) TREX softened
  • 100 g (0.5) cups caster sugar
  • Juice of ½ orange
  • 2 tsp vanilla syrup
  • 0.5 tsp pumpkin pie spice
  • 250 g (2 cups) plain flour
  • 125 g (0.8 cups) rice flour
  • 5 tbsp pecans roughly chopped
  • Pinch of salt
  • To finish: 2 tbsp chopped pecans

Instructions

  • Add the TREX and sugar to a large bowl and cream together using an electric hand mixer till the mixture is light and fluffy.
  • Mix in the orange juice and vanilla extract. Then add in the flours, chopped pistachios and salt and mix until you get a soft dough. If the dough is a little bit sticky then add in a tbsp or two of flour. If dough is to dry, add a tsp or two of water.
  • Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1 hr minimum.
  • Preheat oven to fan assisted 150C / 170C / 325F / gas 3.
  • Take the first disc of dough from the fridge, roll it out on a lightly floured surface till it is about 5mm thick and then cut into your desired shapes (I use a 6cm diameter cutter) and lay on a lined baking sheet.
  • Quickly scoop up the excess of dough, reshape, roll out and cut again. Repeat with the second disc of dough. You can freeze some of the cut shortbread at this stage.
  • Bake the shortbread for 12-14 mins until they are lightly golden.
  • Let the shortbread cool on the tray for about 10 mins before transferring it to a cooling rack to cool completely.
  • Serve with extra pecans dotted around.
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Notes

Tips For Making Pecan Shortbread Cookies

  • You can either shape the dough into a log and slice, or roll it out and use a cookie cutter.
  • Try swapping the pecans for chopped walnuts or pistachios.
  • Make the dough ahead of time, cut and freeze to bake as needed. Just add another 2 mins to the baking time when you bake them from frozen.
  • Since shortbread is normally baked for a little bit longer at a lower temperature than most cookies, don’t be tempted to increase the temperature.
  • If you want your cookies to have a nice even colour throughout, then do turn them round at the halfway point.
  • Easily adapt this pecan shortbread cookies recipe into a simpler shortbread by omitting the pecans and pumpkin pie spice and adding approximately a quarter of a tsp of lime zest or other citrus zest to your taste. So, so good.

Weight Watchers Points in Pecan Shortbread Cookies

There are 10 Freestyle points in one serving of Pecan Shortbread Cookies.

Nutrition

Calories: 279kcal | Carbohydrates: 28g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 117mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Calcium: 6mg | Iron: 1mg

 

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6 Comments

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  2. 5 stars
    We are huge fans of any type of shortbread and the pecans added in your recipe makes these cookies a winner every time !