Shortbread Pecan Cookies

So easy to bake (no eggs involved) and delicious--I modified a basic shortbread recipe to jazz it up and it turned out a lot like a pecan sandie, but homemade.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
30 mins
30 cookies


  • 1 ½ cups butter, softened

  • 1 (8 ounce) package cream cheese, softened

  • ½ cup white sugar

  • 3 cups all-purpose flour

  • ¼ pound pecan halves

  • ¼ cup powdered sugar, or as needed


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.

  3. Roll dough into 1-inch balls and set on ungreased baking sheets.

  4. Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

Cook's Notes:

You can use margarine instead of butter.

For a slightly chewy cookie, bake for 10 minutes. If you prefer a more crispy and store-like cookie, bake for 12 to 13 minutes.

Nutrition Facts (per serving)

196 Calories
15g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 196
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 39%
Cholesterol 33mg 11%
Sodium 88mg 4%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 2g
Calcium 13mg 1%
Iron 1mg 4%
Potassium 41mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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