This easy White Chocolate Chip Pecan Shortbread Cookie recipe makes the perfect delicate, light shortbread cookies. The slice and bake dough freezes well, too, so you can bake them up whenever the urge strikes!
I just chalk it up to biorhythms. It’s been a few weeks of veggies, fruits, salsas, and gazpachos around here, and I’m feeling like something’s missing. I can’t help it, it’s chemical. When I go too long without anything sweet I tend to forage in the kitchen after dinner, sometimes I’ll land on a bag of chips, other times maybe the jar of peanut butter. That’s my signal to get baking.
Like my other shortbread cookie recipes, these are simple to make out of a very few basic ingredients. The slice and bake method means you can easily prepare the dough ahead of time and slice and bake it whenever. Make one, or the whole batch, it’s up to you.
TIP: Spoon some softened vanilla ice cream between two of these cookies, then wrap and chill. Yum.
Go ahead…
you know you want one…
White Chocolate Chip Pecan Shortbread Cookies
Ingredients
- 2 sticks, 16 tablespoons/1 cup/8 ounces/220 grams unsalted butter at room temperature
- 1/2 cup sugar
- 1 1/2 tsp vanilla
- 2 1/4 cups flour
- 1 cup white chocolate chips
- 1 cup roughly chopped pecans
Instructions
- Set oven to 325F
- Cream the butter and the sugar together. Beat in the vanilla.
- Add the flour, chocolate chips, and pecans and mix well.
- Form into an 11-12 inch log on a piece of waxed or parchment paper. Roll the log in the paper, smoothing it out as you go. Twist the ends to secure.
- Refrigerate the log for about 2 hours.
- Slice the log into 3/8 inch slices and place on a silpat or parchment lined baking sheet.
- Bake for about 15 minutes until the cookies are just turning a light brown around the edges. The centers will still be quite pale.
- Let the cookies sit on the baking sheet to firm up for a few minutes before carefully transferring them to a cooling rack.
Notes:
- For a flourless gluten free white chocolate chip cookie try my Flourless White Chocolate Chip Macadamia Cookies.
- I always eat one cookie hot from the oven. Just saying.
don’t forget to pin these white chocolate chip pecan shortbread cookies!
Oh my heavens, Sue. I’m pretty sure you just posted the latest recipe to go viral on Pinterest. These look unbelievably good! I’m grinning at your ability to eat only ONE warm from the oven. I’m pretty sure I’d eat the full two dozen.
We are cookie hounds in this house and I am always on the lookout for a good recipe to fill the cookie jar … SCORE! Thanks! Your pictures are drool worthy!
It’s a holiday…and you can’t argue with chemistry. Gosh Darnit that says it all! Your cookies baked up so perfectly….I mean perfectly!! What a combo with that white chocolate and pecans. Have a great holiday weekend.
Now you’ve gone and done it – I’m in the mood for cookies. Those cookies. Your cookies.
You and I share a love of shortbread logs 🙂 This one looks AMAZING. Yummy!
Nothing like homemade biscuits hot straight from the oven. And you deserve the first taste, you did all the work. These look great.
Cookie Perfection!
Mmmmmm….I can’t resist a cookie with white chocolate as an ingredient! YUM!
Yum these look great. I do the same foraging in the kitchen thing! Shortbread has been my go to lately. I know you love it too – have you tried it with melted butter? So simple!
I haven’t tried that, except I think once I made it with browned butter. Send me your recipe I’d love to try!
Here you go: http://bakingunadorned.wordpress.com/shortbread-revolution-going-off-piste/
Let me know what you think. I think they are just as good this way and so easy!
P.s. I hope the link works. Doing this on my phone and it’s been tricky!
Yum! Shortbread cookies are so buttery and delicious. They always smell so wonderful when they are baking.