A cherished and easy shortbread cookie, these Cocoa Nibby Pecan Shortbread Cookies make a generous homemade gift or a festive treat to welcome guests. Make ahead easy and a long storage life make these cookies SO convenient.
It’s cookie season and y’all know what that means: shortbread cookies 24/7!
OMG. They are 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 my favorite. There are SO many!
I’ve written about my love affair with shortbread when I posted these mouthwatering Hazelnut Shortbread with Chocolate Ganache Sandwich Cookies. But I equally adore Bourbon Vanilla Bean Shortbread Cookies as well as 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.
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.
In Bourbon Vanilla Bean Shortbread Cookies the vanilla beans and bourbon are highlighted. And in these Dark Chocolate Cocoa Nib Shortbread Cookies the bittersweet chocolate is balanced with the crunchy bitter nibs and just enough sugar to pull the cookies out of the too bitter range.
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 the 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.
Some Instagram friends and I participated in Rebecca‘s (@displacedhousewife) #HolidayCookieParty2016 by receiving a name of a mutual Instagram friend. The names were kept secret until we each received a special box of home-baked cookies! It’s been such a fun way to get to know each other and share during the holiday season.
For this party, I knew exactly what kind of cookies I’d make. Shortbread (duh!). I boxed these sweet ones up and sent them to LaRae (@chezlarae) who made these White Roll Out Cookies for another blogger! Then, I received the most delectable Gluten-Free Icebox Cookies from Joscelyn at Wife Mama Foodie. I can’t even tell they’re GF – perfectly tender, sweet with just the right blend of inclusions (herbs too!!). How did she know these were among my favorite cookies?!
I hope you’ll check out what other Instagram friends created below (under the recipe) and share the baking love with your friends this holiday season.
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
- 1 Egg separated , use whites for egg wash save the yolk for scrambled eggs
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, 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 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 (163C).
- Bake cookies for 26-28 minutes or until golden, starting to check on them at about 24 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.
Notes
Wife Mama Foodie | Gluten Free Icebox Cookie
DisplacedHousewife | Chocolate Peppermint Crinkles
Tutti Dolci | Brown Butter Chai Snickerdoodles
The Daley Plate | Romany Creams
Cloudy Kitchen | Anzac Biscuits
The Beach House Kitchen | Double Chocolate Peppermint Sugar Cookies
Fig & Bleu | Cornmeal and Cherry Shortbread Cookies
Chez LaRae | White Rollout Cookies
Husbands That Cook | Apple Cider Snickerdoodles
Rainy Day Bites | Melody Cookies
Bakeritablog | Brown Butter Shortbreads With Dark Chocolate
The Jam Lab | Thandai Shortbread Cookies
Katie Clova | Espresso Caramel Thumbprint Cookies
Now Forager | Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies
My Kitchen Love | Chocolate Toffee Shortbread
Autumn says
December 14, 2018 at 10:35 amCan I make these with vegan butter? Thanks!
Traci says
December 14, 2018 at 10:53 amHi Autumn! I’ve not tried it, so I’m not sure. If you try it, please let us know how it goes!
Jenny says
December 13, 2016 at 7:59 amThese cookies sound so great! Whole wheat and cocoa nibs!! yumm.. Happy Holidays!
Amisha says
December 6, 2016 at 12:08 amYour 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
Morgan says
December 3, 2016 at 10:35 ami 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!
Traci says
December 3, 2016 at 11:17 amHi 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!
Joscelyn | Wife Mama Foodie says
December 1, 2016 at 10:51 amShortbread 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!
Kevin | Keviniscooking says
December 1, 2016 at 10:13 amI am such a sucker for shortbread and these cookies are A-list! Such gorgeous photos Tracy. Wow.
Traci says
December 1, 2016 at 10:41 amSO many cookies, SO little time Kevin!! :D
Annie Sageer says
December 1, 2016 at 5:06 amShortbread is where it’s at!! You ladies sure know how to throw a gorgeous cookie exchange party! Well done, my friend!! xo
Traci says
December 1, 2016 at 8:48 amThank 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?
Quin @Butter Be Ready says
November 30, 2016 at 6:39 pmI’m loving these cookies, Traci! They look and sound absolutely divine- gorgeous photos :)
Traci says
December 1, 2016 at 8:53 amThank you so much Quin… they’re a bit addicting! I gotta watch it!
kate | tasty seasons says
November 30, 2016 at 4:05 pmthese 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! :-)
Traci says
December 1, 2016 at 8:54 amI’m with you Kate.. a favorite combination for me too. But you gotta make shortbread!!! You’ll love it!
Samantha | My Kitchen Love says
November 30, 2016 at 2:43 pmYou 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!
Traci says
December 1, 2016 at 9:06 amhaha!! 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
Asha Shivakumar says
November 30, 2016 at 12:52 pmThis 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
Traci says
December 1, 2016 at 9:12 amOh 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
Teresa | Now, Forager says
November 30, 2016 at 10:04 amOk, 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!
Traci says
December 1, 2016 at 9:12 amHehe! I had to avoid devouring them all! I know you appreciate a good shortbread, Teresa! :D
Amaryllis @ The Tasty Other says
November 30, 2016 at 12:45 amI’m so with you, Traci- I LOVE everything about shortbread and these look perfectly nutty, crunchy and delicious! Thanks so much for sharing x
Beeta @ Mon Petit Four says
November 29, 2016 at 3:57 pmOh 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 :)
Traci says
November 29, 2016 at 4:34 pmLOL! 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
Medha says
November 29, 2016 at 3:52 pmShortbread, chocolate, and pecans are three of my favorite things and they are looking oh so fine together in these delicious cookies :) Pinning!
Traci says
November 29, 2016 at 4:32 pmHooray! 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
Sarah | Well and Full says
November 29, 2016 at 1:43 pmI love the pecans studded in the dough – not only is it beautiful, but it looks absolutely delicious! :)
Traci says
November 29, 2016 at 4:31 pmOoooh those pecans! My fave for sure. Thank you so much Sarah!
Lauren Cermak says
November 29, 2016 at 1:23 pmI love shortbread cookies because I think they are so beautiful! But you definitely made them look even more gorgeous! These are a must try!
Traci says
November 29, 2016 at 4:31 pmThank you so much Lauren! They are, in their simplicity, the most flavorful of cookies, which is why you and I love them so! :D
rebecca | DisplacedHousewife says
November 29, 2016 at 9:56 amThese photos are so rich and beautiful Traci!!! This shortbread sounds so delicious…lucky LaRae!!! xoxo
Traci says
November 29, 2016 at 4:30 pmThaank you Rebecca! And for pulling this together! YOU made it happen my dear! xo
Celeste | The Whole Serving says
November 29, 2016 at 9:34 amShortbread cookies are so addicting, no way you can eat just one or two. These cookies look so pretty and would make great gifts.
Traci says
November 29, 2016 at 4:28 pmAgreed, Celeste! I got these out of the house as fast as I could – lol!! Great gifts indeed.. love that loooong storage life!
Geraldine | Green Valley Kitchen says
November 29, 2016 at 8:30 amYou 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.
Traci says
November 29, 2016 at 4:27 pmThank 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
Mary Ann | The Beach House Kitchen says
November 28, 2016 at 11:06 pmI 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!
Traci says
November 29, 2016 at 4:26 pmYear 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
Laura | Tutti Dolci says
November 28, 2016 at 10:40 pmI adore shortbread and these look positively divine!
Traci says
November 29, 2016 at 3:46 pmI’m with ya, Laura! Thank you my dear!