A cherished and easy shortbread cookie, these Cocoa Nib Pecan Shortbread Cookies make a generous homemade gift or a festive treat. Make ahead easy and a long storage life make these cookies SO convenient. This recipe is vegetarian, but easily egg free or vegan. [ See VIDEO Below in Recipe Card ]
This recipe was first posted 11/2016. While the original recipe remains unchanged, I updated the photography and recipe notes to include how to make these cookies dairy free or vegan 12/2020.
Table of Contents
Cookie Season!
It’s cookie season and y’all know what that means: cookies on the brain 24/7! Around here, it’s shortbread.
OMGeee. They’re my absolute favorite. But I gotta pace myself, else I won’t even be able to fit into my stretchy pants!
But this is just one of the many that I call favorite. There are SO many!
A Shortbread Love Affair
I’ve written about my love affair with shortbread when I shared these tasty treats on the blog:
- Hazelnut Shortbread with Ganache Sandwich Cookies
- Bourbon Vanilla Bean Shortbread Cookies
- Dark Chocolate Cocoa Nib Shortbread Cookies
Shortbread is like a blank canvas to create with the flavors you love. I’ve even seen shortbread go savory!
The varieties are endless.
Why?
Shortbread cookies are easy to make, are make ahead ready, freezer friendly and, shortbread has a long shelf life!
Highlighting Simple Ingredients
Shortbread is not typically overly sweet. Rather, the proportion of ingredients allow key flavors to shine, rather than being doused in so much sugar you can hardly taste the butter or inclusions.
These Pecan Shortbread Cookies have a shortish ingredient list. Here’s what you’ll need to whip these up (see recipe card below for full details):
- Pecans
- Butter – your favorite high quality butter, organic if possible, unsalted.
- Cane Sugar
- Bourbon – just a touch
- Vanilla Extract
- Cocoa Nibs
- All Purpose Flour
- White Whole Wheat Flour – or more All Purpose Flour
- Egg White – optional
- Turbanado/raw Sugar – optional
Recipe Inspiration
The idea for this recipe came from Alice Medrich’s Bittersweet. I strayed from her recipe only slightly by replacing part of the all purpose flour with white whole wheat flour, baking the cookies longer and using a tried and true method of chilling and finishing the cookies in raw sugar. Something ingrained from my former days in pastry school.
For fullest flavor development, make these cookies at least one day before you need them, rest the dough in the fridge overnight, then slice and bake the following day. The cocoa nibs infuse these cookies with their bittersweet notes and, even better, their flavor improves over time.
A Few Recipe Notes
- Plan ahead: These cookies need to rest at least two hours in the fridge prior to cutting and baking. However, they can be made up to two days ahead and refrigerated or up to a month and frozen!
- Make ahead: Shortbread has a long shelf stable life, so they make perfect make ahead cookies to ship to friends and family near and far! They stay fresh for up to two weeks when stored properly.
- Egg free? Yes Please! Simply leave the sugar coating off the edges of the cookie and bake as directed.
- Vegan Cookies? Yes Please! I’ve tested this recipe with Earth Balance buttery sticks with delicious results. The only change is to add just a pinch of salt, omit the egg wash and raw sugar and bake for 19-23 minutes as they tend to darken more quickly.
- An external oven thermometer will ensure the oven is at the proper temperature. Proper oven temperature is super important in baking for optimal outcome.
More Shortbread Recipes to Love
- Hazelnut Shortbread with Salted Ganache Sandwich Cookies
- Bourbon Vanilla Bean Shortbread Cookies
- Vegan Dark Chocolate Shortbread Cookies
- Dark Chocolate Cocoa Nib Shortbread Cookies
Cocoa Nibby Pecan Shortbread Cookies
Ingredients
- 1 C (112g) Pecan Halves
- 2 Sticks (16 Tbs/226g) Unsalted Butter, room temperature
- 3/4 C (170g) Cane Sugar
- 1/4 tsp Sea Salt
- 1 Tbs Bourbon *see note
- 2 1/2 tsp Vanilla Extract
- 1/3 C (40g) Cocoa Nibs
- 1 C (170g) All Purpose Flour
- 1 C (170g) White Whole Wheat Flour aka Ivory Wheat Flour or sub All Purpose Flour
- 1 Egg White optional
- Turbinado or Raw Sugar for sprinkling if using the egg white.
Instructions
- Preheat oven to 325F (163C). Spread the pecans on a cookie sheet and toast for about 8 minutes or until fragrant. Allow to cool, then chop into small pieces.
- In the bowl of a stand mixer, add the butter, cane sugar, sea salt and vanilla bean extract. Mix on medium for about 2 minutes or until smooth (not fluffy), stopping to scrape bowl at least once. Add the bourbon and mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl. Add the cocoa nibs and pecans and mix on low until just incorporated. Scrape down bowl. Add the flour all at once, pulse to start, then mix on medium until the dough forms somewhat of a ball on the paddle and has pulled away from sides of the bowl.
- On a floured work surface, dump out dough and divide in half. Shape each clump into a log, 2" (5cm) thick, gently rolling and adding flour as needed so it wont stick to you or the work surface. You'll want to make sure a hollow doesn't develop in the center of the log as this will create a hole in the middle of the cookie. It this occurs, rest the dough for about 10 minutes, then use your rolling pin to beat and condition the dough, then reroll pinching where needed to avoid the dreaded hollow log! Once the log is shaped, wrap each log in plastic wrap. Carefully place in refrigerator on a flat surface for at least two hours or up to two days.
- At this point the dough can be frozen for up to two months. Be sure to double wrap the logs if freezing.
- Remove the log(s) from the refrigerator, unwrap the log. Using a pastry brush, brush a thin layer of egg white all over the surface of the dough. Sprinkle the log with turbinado or raw sugar, rolling it as needed to cover the surface areas.
- Line two sheet pans with parchment paper. Using a serrated knife, cut the cookies 1/4" (6mm) thick, without sawing but rather with a firm cut down. Place on sheet pan with at least 1" (2 1/2 cm) between cookies. Place back in the refrigerator for at least 20 minutes (do not skip this step or the cookies will spread). Preheat oven to 325F (160C).
- Bake cookies for 23-26 minutes or until golden, starting to check on them at about 20 minutes due to oven variations. They'll be darker on the bottom than the top when done. Remove from oven and using an offset spatula, carefully transfer cookies to a cooling rack to cool completely. They'll crisp up as they cool.
- Store in a covered container at room temperature for up to two weeks.
Video
Notes
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Loved these cookies! So simple to make and so delicious. I made these and your bourbon vanilla bean shortbread over the weekend, they are both delicious!
Hi Sarah! Oooh you made two batches of cookies.. what funnn!! SO happy to hear you enjoyed both recipes. I have a total weakness for shortbread :D
Is there any way I can make these cookies Gluten Free? Any suggestions?
Hi Melike! While I’ve not tried it, you can give an GF All Purpose flour a go. I’m sorry I’m unable to help further.
Shortbread are a MUST for the holidays! And who doesn’t love cocoa nibs!? These cookies are dynamite! Beautiful photos!
I enjoy shortbread all year round Traci! And I’ve tried this recipe and LOVE it! You know my love for anything pecan and with the hint of bourbon and the cocoa nibs, this shortbread recipe is one of my faves!
Have made these several times, love them…..a never fail winner!
Hooray! So happy to hear Jill! Thank you for your note and rating!
These cookies sound so great! Whole wheat and cocoa nibs!! yumm.. Happy Holidays!
Your shortbread cookies always want me craving for more of your wonderful recipes! These look absolutely stunning! And sound super delicious!! Lucky LaRae to receive your talent in a box :) It was so much fun to participate with you dear Traci! I am so sorry for replying so late! Hope you are doing well ! Much love! xo
i can’t wait to try these! in the recipe directions you say to add cane and confectioners sugar but i don’t see confectioners sugar in the list of ingredients. also, i saw an egg in your first picture but didn’t see that listed as an ingredient either. just wanted to check before i made them if the directions were off or if the ingredients were missing a few items?
thanks!
Hi Morgan! Thank you for your note and corrections! I edited the recipe to reflect cane sugar only and an egg in the ingredients. Thank you again! I hope you enjoy the recipe!
Shortbread cookies are definitely a fave, especially when they’re chocked full of delicious mix-ins, like pecans and cacao nibs! What a yummy combo, Traci! So beautiful too!
I am such a sucker for shortbread and these cookies are A-list! Such gorgeous photos Tracy. Wow.
SO many cookies, SO little time Kevin!! :D
Shortbread is where it’s at!! You ladies sure know how to throw a gorgeous cookie exchange party! Well done, my friend!! xo
Thank you Annie! It was a lot of fun and will be even bigger next year. And what’s not to love about receiving a box of cookies?
I’m loving these cookies, Traci! They look and sound absolutely divine- gorgeous photos :)
Thank you so much Quin… they’re a bit addicting! I gotta watch it!
these look beautiful and sound delicious – i love chocolate and pecans together! i love eating shortbread but i’ve never made them before; i think it’s time to change that! :-)
I’m with you Kate.. a favorite combination for me too. But you gotta make shortbread!!! You’ll love it!
You know I’d adore sampling some of these! Actually, all your shortbread recipes sounded amazing. Vanilla bourbon?! Where do I sign up? ;) Happy Holidays Traci! This cookie exchange was such a great way to kick off the festive season ahead!
haha!! I know, right?! Bourbon is just fabulous to bake with…. it imparts it’s caramel notes. I bake with it frequently! hehe! So fun doing this with exchange and e-meeting you Samantha! :D
This is sheer heaven. Honestly, all the flavors and textures I like is wrapped in one cookie. I know a bite of these and I’ll be eating all the 24. They truly look stunning Traci. I know it’s perfection.
Awesome to be among you lovely ladies for the cookie exchange.
xx
Oh Ash! These were hard to resist! It makes a pretty big batch, so there are plenty to share! It was so fun doing this together Ash! Next year will be even bigger! xo
Ok, so there isn’t one single thing that I don’t love about these cookies. Everything about them is delicious and beautiful. If I ate these cookies today, then died tomorrow I wouldn’t be mad.;) Sheer bliss in a cookie!
Hehe! I had to avoid devouring them all! I know you appreciate a good shortbread, Teresa! :D
I’m so with you, Traci- I LOVE everything about shortbread and these look perfectly nutty, crunchy and delicious! Thanks so much for sharing x
Oh my…I won’t be able to fit into my stretch pants either if you give me these!! I LOVE shortbread cookies too! In France, it’s pretty much the standard when it comes to cookies and it’s because those French people know what’s goin’ on…just like you! This is where the party’s at..and the added pecans….*happy cry*…I will happily take a box of these as I walk on the treadmill :)
LOL! Right? I get it, Beeta! It’s that butter. Period. End of story! I lol – “I will happily take a box of these as I walk on the treadmill!” LOL!! :D
Shortbread, chocolate, and pecans are three of my favorite things and they are looking oh so fine together in these delicious cookies :) Pinning!
Hooray! Mine too, Medha… I’ve loved these cookies for sooo long and am excited to finally share them here! Thank you for your pin my dear! xo
I love the pecans studded in the dough – not only is it beautiful, but it looks absolutely delicious! :)
Ooooh those pecans! My fave for sure. Thank you so much Sarah!
I love shortbread cookies because I think they are so beautiful! But you definitely made them look even more gorgeous! These are a must try!
Thank you so much Lauren! They are, in their simplicity, the most flavorful of cookies, which is why you and I love them so! :D
These photos are so rich and beautiful Traci!!! This shortbread sounds so delicious…lucky LaRae!!! xoxo
Thaank you Rebecca! And for pulling this together! YOU made it happen my dear! xo
Shortbread cookies are so addicting, no way you can eat just one or two. These cookies look so pretty and would make great gifts.
Agreed, Celeste! I got these out of the house as fast as I could – lol!! Great gifts indeed.. love that loooong storage life!
You make the best shortbread cookies, Traci! These look wonderful – can’t wait to try them – and I am actually looking forward to putting on my stretchy pants! That’s what the holidays are for – lots of food, friends, family and cocktails! PS: love the new font – very easy to read.
Thank you, Geraldine! Hooray for stretchy pants! Thank you for your note on the font… I’m not a fan, but am trying to optimize and different fonts, somehow, were slowing things down according to my developer. Good to know it’s easier to read. xo
I can guarantee that these will become a holiday (and all year round) favorite of mine Traci! I absolutely love shortbread cookies! I would have a very hard time stopping at one or two. I think I’ll be in my stretchy pants at least til the end of January with all these yummy cookie recipes from the #holidaycookieparty2016!! Thanks for sharing! Looking forward to making a batch or two of these beauties!
Year round, indeed! I’m with ya, Mary Ann! These wen’t so fast, and it’s a good thing because I tend to eat way too many when there in the kitchen! I hope you enjoy the recipe! xo
I adore shortbread and these look positively divine!
I’m with ya, Laura! Thank you my dear!