Toasted Pecan Shortbread (Slice-and-Bake) Recipe

If you’ve ever dreamed of the perfect buttery cookie that balances tender shortbread with a satisfyingly crisp edge, let me introduce you to my absolute favorite: Toasted Pecan Shortbread (Slice-and-Bake). This little marvel combines the deep, warm flavor of toasted pecans with a caramelized sugar rim that snaps beautifully with every bite. The dough itself is a dream to work with—smooth, pliable, and effortlessly formed into logs that chill to perfection before slicing and baking into golden, irresistible cookies. Whether you’re a seasoned baker or just love a simple, elegant treat, this recipe promises a buttery, nutty escape loaded with old-fashioned charm.

Ingredients You’ll Need

The magic of Toasted Pecan Shortbread (Slice-and-Bake) starts with a handful of simple, high-quality ingredients that each add their own special touch. From the rich butter to the toasted pecans’ deep nuttiness, every component plays a vital role in delivering that melt-in-your-mouth texture and caramelized finish.

• 1 1/2 cups (150 g) pecan halves, toasted and cooled: Toasting intensifies their flavor and adds a lovely crunch that defines this cookie.
• 1 cup (227 g) unsalted butter, cool but pliable: Butter is the heart of shortbread, giving it richness and tenderness.
• 3/4 cup (90 g) confectioners’ sugar, sifted: Provides sweetness and a delicate texture without gritty sugar crystals.
• 2 tbsp (25 g) light brown sugar: Adds a subtle caramel depth to balance the buttery dough.
• 2 tsp pure vanilla extract: Infuses aromatic warmth that enhances all other flavors.
• 1/2 tsp fine sea salt: A pinch of salt is essential to elevate and balance sweetness.
• 2 cups (240 g) all-purpose flour: The base that holds everything together with tender crumb structure.
• 1/3 cup (65 g) demerara or turbinado sugar: For the rim, this coarse sugar bakes into a crunchy, caramelized edge.
• 2 tbsp (10 g) very finely chopped toasted pecans: Mixed with the demerara sugar to create the irresistible rim coating.
• 1/4 tsp flaky sea salt: Sprinkled on the rim to brighten and contrast the sweet crunch.
• 1 tbsp (14 g) unsalted butter, melted: Used for brushing the logs so the rim sugar sticks perfectly while keeping the dough egg-free.

How to Make Toasted Pecan Shortbread (Slice-and-Bake)

Step 1: Toast the Pecans

Start by warming your oven to 350°F and spreading the pecan halves on a rimmed baking sheet. Baking them for just 6 to 8 minutes deepens their flavor, unlocking that irresistible toasted aroma. Once out of the oven, let them cool completely to preserve their crunch and enhance their nuttiness in your shortbread.

Step 2: Prepare the Nuts for Dough and Rim

Divide the toasted pecans thoughtfully: finely chop or pulse 3/4 cup to a sandy texture so they blend into the dough beautifully, and chop the remaining 3/4 cup into small bits to provide delightful bursts of pecan crunch in each cookie. Next, combine demerara sugar, finely chopped toasted pecans, and flaky sea salt in a small bowl to prepare the signature rim coating that gives these shortbreads their caramelized snap.

Step 3: Make the Dough

You can use a stand mixer or food processor here depending on what’s easier. If mixing by hand or with a mixer, beat butter with both sugars until creamy, fold in vanilla and salt, then gently add flour and finely ground pecans. The key is mixing just until a tender dough forms—overworking will toughen your cookies. Fold in the chopped pecans last to keep the texture intact. The dough should feel soft but hold its shape.

Step 4: Shape and Chill the Logs

Divide the dough into two equal parts and roll each into a tight log about 1.75 inches in diameter and 8 to 9 inches long. Wrap snugly in plastic wrap to retain moisture and chill for at least two hours or up to three days. This step is where patience pays off—the chill firms the dough, making slicing a breeze and preventing crumbling.

Step 5: Rim the Logs

Unwrap each chilled log and brush lightly with melted butter. This egg-free trick helps the demerara-pecan-salt mixture stick evenly, creating a thin crust that bakes into that gorgeous caramel crunch. Roll each log in the rim mix until fully coated—this little detail takes the look and flavor to the next level.

Step 6: Slice and Bake

Using a sharp serrated knife, slice the logs into 1/3-inch thick pieces. If you encounter crumbling, just let the logs rest a few minutes at room temperature before trying again. Place the slices an inch apart on parchment-lined baking sheets, pop them in a 350°F oven, and bake for 15 to 18 minutes, rotating trays halfway to ensure even browning. For perfectly round cookies, bake slices nestled in an ungreased muffin tin. Once baked, allow the cookies to cool slightly on the sheets before transferring to wire racks—they crisp delightfully as they cool.

How to Serve Toasted Pecan Shortbread (Slice-and-Bake)

Garnishes

These cookies shine on their own with their natural nutty caramel flavor, but a delicate sprinkle of flaky sea salt just before serving can heighten their complexity. You might also try a light drizzle of melted dark chocolate or a dusting of cinnamon sugar for an extra special touch that complements the rich pecan tones.

Side Dishes

Toasted Pecan Shortbread (Slice-and-Bake) pairs wonderfully with a hot cup of coffee, black tea, or a frothy latte. Serve alongside fresh fruit preserves or a dollop of whipped cream to balance the buttery richness with bright, fresh notes—perfect for brunch or an afternoon treat.

Creative Ways to Present

For gatherings, arrange the sliced shortbread on a rustic wooden board with clusters of fresh nuts and dried fruits scattered artfully around. You could also place stacks of these cookies in festive tins or mason jars for gifting. Another fun idea is sandwiching the cookies with a thin layer of homemade caramel or nut butter for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

Leftover shortbread stays fresh for up to a week when stored in an airtight container at room temperature. Keeping them away from humidity preserves their signature crisp edges, so a cool, dry spot in your kitchen is perfect.

Freezing

The dough logs freeze beautifully for up to three months. Wrap each log tightly in plastic and foil to prevent freezer burn. When you’re ready for fresh cookies, slice directly from the freezer and simply add a couple of minutes to the baking time. Baked cookies also freeze well for two months if layered between parchment paper in a sealed container.

Reheating

To refresh slightly soft cookies, reheat in a 300°F oven for about 5 minutes. This brings back that delightful crisp without drying them out, making each bite just as satisfying as when freshly baked.

FAQs

Can I substitute other nuts for pecans in this shortbread?

Absolutely! While pecans give a deep, buttery flavor uniquely suited to this recipe, walnuts or almonds can also be delicious alternatives. Just toast and prepare them similarly for the best results.

Why does the recipe use melted butter for the rim instead of an egg wash?

Using melted butter keeps the dough completely egg-free, ensuring a tender crumb and an even caramelized sugar rim without any shiny egg coating. It also perfectly holds the demerara sugar and pecan mixture creating that clean, crackly edge.

What if my slices crumble when cutting?

Crumbled slices usually mean the log is too cold or your knife isn’t sharp enough. Let the logs sit at room temperature for 3 to 5 minutes before slicing and use a sharp serrated knife with a gentle sawing motion for clean cuts.

Can I add spices to the dough?

Definitely! Cinnamon is a lovely complement; a small pinch added with the flour invites a warm background note. For a deeper flavor, try browning the butter first and then chilling the dough before shaping the logs.

How thick should I slice the logs for baking?

About 1/3 inch thick is ideal. Thinner slices result in a crisp snap, while slightly thicker slices bake tender with a light short crumb. It’s all about your preference, but staying near 1/3 inch balances texture and bake time perfectly.

Final Thoughts

Sharing this Toasted Pecan Shortbread (Slice-and-Bake) recipe feels like handing you a warm hug from my kitchen. The blend of toasted nuts, buttery dough, and that caramelized sugar rim makes every bite a special experience worth savoring. Trust me, once you try it, this easy yet elegant cookie will quickly become your go-to for holidays, gift-giving, or everyday indulgence. Happy baking, and may your kitchen be filled with the comforting aroma of toasted pecans soon!