Pecan Shortbread Recipe

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed for about 2 minutes until combined and creamy.

Beat in the vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.

Add the flour, cinnamon, and salt, then beat on low speed until combined. Beat in the chopped pecans.

Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2½ inches in diameter.

Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3 to 4 hours and up to 5 days.

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Mix the coarse sugar and chopped pecans together on a large plate. One at a time, roll the log into the mixture. Press it down so the nuts and sugar stick to all sides.

Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.

Bake the cookies for 12 to 14 minutes or until brown around the edges.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serve and enjoy!