Brown Butter Pecan Shortbread Cookie

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This Brown Butter Pecan Shortbread Cookies recipe is easy to make, freezer-friendly, and great for gifts! The cookies are made with toasted pecans and browned butter for the best nutty flavor and texture. Everyone will love these tender, buttery shortbread cookies – they’re irresistible. 

 

 2 cubes (1 cup) unsalted butter

1 c. flour

2 c. pecans

3/4 c. granulated sugar

1 T granulated sugar for nuts

1 egg

1 T vanilla

2 c. all purpose flour

1/2 tsp salt

To make brown butter- put the butter in a sauce pan and cook on med-low swirling around until just brown, watch this carefully. Should be light brown. Refrigerate the butter until firm, about 30 minutes. You can also do this step days ahead.

In a skillet melt 1 T butter and toast the pecans about 3 minutes. Pour the pecans onto a baking sheet and sprinkle 1 tablespoon of sugar over the nuts. Allow to cool and chop.

With a mixer, beat the butter, add the sugar. (if the butter has gotten real cold and hard, you may need to set it out for 30 minutes to soften a bit)

 Whisk flour and salt to blend. Using electric mixer, beat brown butter and sugar in large bowl until creamy. Beat in vanilla, then nuts. Gradually beat in flour mixture on low speed just to blend.

Form in to tow logs and refrigerate for 20-30 minutes. Pre heat oven to 350F degrees.

You can freeze one log for later for up to 1 month, well wrapped in plastic wrap and foil.

Cut into 1/2" slices and place on parchment lined baking sheet. Bake for 10 minutes

 or until edges are slightly golden.