Pecan butter. Some may refer to it as the ice cream flavors of grandfathers, but perhaps Grandpa simply had excellent taste, as this flavor is the epitome of buttery perfection. It is melt-in-your-mouth sweet and delicious, with a hint of salt that entices you to try more. And in these Butter Pecan Shortbread Cookies, we’re harnessing all those delectable flavors.

These are really unique, but I haven’t met a shortbread biscuit that I didn’t fall in love with right away. Aside from the buttery flavor that any shortbread recipe would provide, the pecans add a little crunch and saltiness. Then add some sweet almond aromas and tangy molasses, and presto—this is a keeper.You’ll see that toasted pecans are listed among the ingredients.

Even though it’s not necessary, I strongly advise spending the extra time on this. It truly brings out the nutty flavor and gives you a little additional crunch. To toast the nuts, place them evenly in a layer on a baking sheet and bake for 10 to 12 minutes at 350 degrees, stirring the pan halfway through to ensure even toasting.I keep a close eye on these while they bake, removing them from the oven as soon as the tops begin to become a golden brown color since I adore chewy cookies.

 

Keep in mind that they won’t look too pale; avoid overbaking them! The center slices will be soft and supple, and the edges will be wonderfully crispy—this is how shortbread should be! Try this recipe for your fall gathering or for baking throughout the holidays. We have no doubt that you will adore them as much as we have!