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Pecan Butterfinger Cookies
These tender pecan shortbread cookies are shaped into logs and generously coated in powdered sugar. A slow bake at a low temperature gives them a melt-in-your-mouth texture that is hard to resist. They are packed with chopped pecans and rich butter for a deeply nutty, classic flavor. Serve them on a holiday cookie platter or enjoy one with a warm cup of tea.
Ingredients
- 1 cup unsalted butter, softened
- ¼ cup plus 2 Tbsp. powdered sugar, plus more for rolling
- 2 cups all-purpose flour
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
- 2 cups chopped pecans
Instructions
- 1Preheat the oven to 250°F and arrange the racks in the top and bottom positions. Line two large baking sheets with parchment paper.
- 2Place the softened butter and powdered sugar in a mixing bowl. Beat on high speed with an electric mixer for about 2 minutes until the mixture is creamy.
- 3Turn the mixer down to low speed. Slowly add the flour, vanilla extract, and kosher salt, mixing for another 2 minutes until a dough forms. Gently fold in the chopped pecans.
- 4Scoop out 1.5-tablespoon portions of dough and roll them into small logs about 2.5 to 3 inches long. Place them on the lined baking sheets with 2 inches of space between each cookie.
- 5Bake for about 50 minutes, or until the bottoms turn light brown. Swap the baking sheets between the top and bottom racks halfway through the cooking time.
- 6Let the cookies rest on the baking sheets for 10 minutes. Toss the warm cookies in extra powdered sugar until fully coated, then return them to the baking sheets to cool completely for another 20 minutes.
- 7Transfer the fully cooled cookies to an airtight container and keep them at room temperature for up to 4 days.