Butter Pecan Shortbread

Butter Pecan Shortbread is a wonderfully simple yet so, so delicious recipe. With a short list of ingredients and a quick prep time, these are sure to be among your favorite quick and easy treats!

overhead view of a stack of Butter Pecan Shortbread

Shortbread is one of the simple joys of the baking world. Usually, there are just a handful of ingredients. The effort is minimal. And, the simple flavors are just right.

Of course, throw some pecans into something, and I’m definitely on board. So, with those few ingredients and very little time, I had this shortbread in the oven. My kitchen was filled with the delightful aroma of buttery cookies and toasted pecans.

stack of Butter Pecan Shortbread on a white plate

The top of this shortbread is sprinkled with coarse sugar to give it that little sparkle. It really helps dress up a simple baked good. If you don’t have coarse sugar or sanding sugar, you can certainly use regular granulated sugar. It might not have the same aesthetic appeal, but it will still add that extra sweetness.

Having some great quick and easy recipes is such a must for bakers, and these Butter Pecan Shortbread are an excellent addition to that category. If you’re a fan of all things butter pecan, you’re going to love having these in your baking arsenal!

Visit the Recipe Index for more pecan recipes!
Yield: 30 bars

Butter Pecan Shortbread

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Butter Pecan Shortbread are deliciously sweet and nutty!

overhead view of a stack of Butter Pecan Shortbread


  • 1/2 cup (113g) unsalted butter, softened
  • 1/3 cup (67g) firmly packed light or dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 & 1/4 cups (150g) all-purpose flour
  • 1/4 cup + 1 tablespoon (38g) chopped pecans, divided
  • 2-3 teaspoons coarse sugar (may substitute granulated sugar)


  1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
  2. Using an electric mixer at medium speed, beat the butter and brown sugar until creamy. Add the vanilla and mix well.
  3. Reduce mixer speed to low and gradually add the flour, beating until well-mixed. Stir in 1/4 cup pecans. The mixture will be crumbly.
  4. Press the dough into the bottom of the prepared pan. Sprinkle the top with 1 tablespoon pecans and coarse sugar.
  5. Bake until the edges are lightly browned, about 25 minutes. Cool in the pan for 10 minutes. Using the foil, lift the shortbread out of pan. Cut into bars.


Recipe slightly adapted from Land O Lakes.

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