Pecan Shortbread Cookies

Pecan Shortbread Cookies This is a great, lighter version of a pecan shortbread cookie.


Original recipe yields 60 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 20 mins

    SERVING : 60

    YIELD : 5 dozen cookies

  • Preheat the oven to 325 degrees F (165 degrees C).

  • Cream butter, oil, white sugar, and confectioners’ sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.

  • Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.

  • Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.

  • Bake in the preheated oven until edges are golden, 12 to 14 minutes.

  • Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

Per Serving: 126 calories; protein 1.3g; carbohydrates 12.1g; fat 8.3g; cholesterol 14.3mg; sodium 62.7mg. I’ve also rolled the cookies in white sugar before baking.