LIVE

Fill your Easter baskets with our homemade buttery Pecan Shortbread Easter Cookies. Make these goodies extra special with royal icing, decorating to resemble your favorite bunny, chick, flower, or Easter eggs.

Recipe by MyRecipes March 2013

Gallery

Credit: Antonis Achilleos; Styling: Joyce Sangirardi

Recipe Summary

prep:
25 mins
chill:
2 hrs
bake:
12 mins
total:
2 hrs 37 mins
Yield:
about 24 3-inch cookies (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF. Toast nuts on a baking sheet until fragrant, 8 to 10 minutes, shaking sheet once halfway through. Transfer to a bowl to cool, then chop finely.

    Advertisement
  • Using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Mix in flour and salt on lowest speed until just combined. Stir in nuts. Divide dough into 2 portions; shape into 5-inch squares. Wrap in plastic; chill for at least 2 hours.

  • Preheat oven to 350ºF. Line 2 baking sheets with parchment. Let dough rest at room temperature until pliable enough to roll. On a lightly floured surface, roll out a square of dough to 1/4-inch thickness. Use a 3-inch cookie cutter to cut as many cookies as you can. Transfer to baking sheets, leaving about 1/2 inch between each cookie. Set aside scraps. Repeat with remaining dough. Combine scraps, re-roll and cut. If dough becomes too soft to roll, refrigerate briefly.

  • Bake cookies until dry on top but not brown, 10 to 12 minutes. Let stand for 5 minutes on baking sheets on wire racks, then transfer cookies to racks to cool completely.

Nutrition Facts

141 calories; fat 9g; saturated fat 5g; protein 1g; carbohydrates 13g; fiber 1g; cholesterol 20mg; sodium 26mg.
Advertisement