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Pecan Butterfinger Cookies
Crispy on the outside and impossibly tender within, these pecan shortbread logs practically melt on your tongue. A slow bake at a low temperature gives them that signature delicate texture you're looking for in a classic holiday cookie. They're packed with chopped pecans and rich butter for a deeply nutty flavor, then generously dusted with powdered sugar while still warm. Serve them on your next cookie platter or enjoy one alongside a hot cup of tea.
Equipment
- Oven
- Stand Mixer
- Baking sheet
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. Starting with properly softened butter ensures a smooth, lump-free dough.
- 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. A low, slow bake prevents the cookies from spreading and keeps them tender.
- 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. Coating them while warm helps the sugar stick and form a sweet crust.
Notes
- Storage: Keep the fully cooled cookies in an airtight container at room temperature for up to 4 days.
- Make ahead: You can prepare the dough, roll it into logs, and freeze them on a baking sheet. Once solid, transfer to a freezer bag and bake straight from frozen, adding a few extra minutes to the cooking time.
- Tip: Toast the chopped pecans in a dry skillet for a few minutes before adding them to the dough for an even deeper nutty flavor.