Refrigerator Pecan Shortbread is a fantastic recipe to prepare ahead and then slice and bake just before you’re ready to serve.
The cookies are simple to mix together and then easy to cut and bake. You can store the dough in your fridge for a couple of hours – say, mix it together in the morning and then bake them later in the day – or overnight when you mix the dough together and let it chill while you sleep, baking it the next day.
You can even make the dough ahead on a Monday and bake it on a Wednesday as long as you seal the plastic wrap tightly while it chills in the fridge. (You don’t want the dough to dry out.)
The slicing part is easy, too, when you use a long knife (like a serrated bread knife.)
Prep time: 5-10 minutes
Chilling time: 30 minutes or up to 48 hours
Bake time: 15-20 minutes
Makes about 3 dozen slices of shortbread
2 cups pecan halves, divided
1 cup (2 sticks) butter, room temperature
1 cup powdered sugar
2 cups all-purpose flour
1 tablespoon vanilla extract
Special Baking Tips for Refrigerator Pecan Shortbread
Unless you have an extra-large food processor, be prepared for yours to be quite full when you mix together the shortbread dough. You may choose to move the ingredients to a mixing bowl and use an electric mixer to blend the cookie dough (after chopping pecans in the processor, of course.)
You can double this recipe. Divide the prepared dough in half and chill it in two loaf pans.
Cut logs two at a time to get evenly-sized shortbread slices.
See more easy shortbread recipes on our Shortbread Pinterest board.
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