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Lemon Pecan Shortbread Cookies

Delightful and buttery cookies with a refreshing hint of lemon and crunchy pecans, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use high-quality unsalted butter for best flavor.
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ½ cup chopped pecans Can swap for walnuts or omit if preferred.
  • 1 large lemon, zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  3. Stir in the lemon zest, lemon juice, and vanilla extract.
  4. Gradually add the all-purpose flour, salt, and chopped pecans, mixing until just combined.
  5. Roll the dough into small balls (about 1 inch in size) and place them on the prepared baking sheet, leaving space in between.
  6. Using the bottom of a glass or your palm, gently flatten each cookie.
  7. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy!

Notes

Chill the cookie dough for about 30 minutes before baking for best results. Store in an airtight container for up to a week, or freeze for up to three months.