Description
These easy 10-minute prep shortbread cookies feature a buttery base topped with a sweet pecan praline glaze and finished with flaky sea salt for a perfect sweet-salty crunch.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- Pinch of salt
- 1 cup (115g) pecans, chopped and toasted
- 1/2 cup (100g) light brown sugar, packed
- 2 tablespoons heavy cream
- 1 tablespoon butter (for glaze)
- Flaky sea salt (like Maldon), for finishing
Instructions
- Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely.
- In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes with mixer). Add vanilla extract and mix to combine.
- Sift in flour and a pinch of salt. Mix on low speed just until the dough comes together. Do not overmix.
- Line two baking sheets with parchment paper. Scoop 1.5 tablespoons of dough per cookie, roll into balls, and place on sheets 2 inches apart. Flatten slightly and press a few toasted pecan pieces into the top of each cookie.
- Bake for 15-18 minutes until edges are lightly golden. Centers may look soft but will firm up as they cool.
- While cookies bake, make the glaze: In a small saucepan over medium heat, combine brown sugar, heavy cream, and 1 tablespoon butter. Stir constantly until sugar dissolves and mixture boils gently for 1-2 minutes. Remove from heat and stir in vanilla.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Drizzle warm glaze over cooled cookies and immediately sprinkle with flaky sea salt while glaze is wet.
Notes
Toast pecans for better flavor. Do not overmix the dough to keep shortbread tender. Use flaky sea salt for the best texture and flavor balance. Cool cookies completely before glazing to prevent sliding. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: shortbread cookies, pecan praline, flaky salt, easy dessert, buttery cookies, holiday treats, make-ahead dessert