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Pecan Shortbread Sandwich Cookies are simply sweet and simply perfect. Give them away for Christmas or eat them all by yourself!
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Hello there!
Happy Monday and Happy National Cookie Day! What a perfect day to share a delectable cookie perfect for gift giving- Pecan Shortbread Sandwich Cookies!
I’ll say this first. These are not the quick 10 minute kind of cookies that we all love to make. These do take a little more effort. BUT, I believe that the holidays are a special time that call for a special treat. Why make another sprinkled sugar cookie when you can give someone a box of these gorgeous, bell-shaped sandwich cookies? They are worth the effort.
The pecan shortbread is light, crispy, and just slightly sweet, allowing the filling to really sing. I filled mine today with nutella and apricot jam. And let me just say, I don’t usually like jam cookies, but with the apricot jam these cookies are incredible. You can certainly make your own, but I’m lazy so I use a nice store-bought one. You could also use another jam flavor if you like. Just make sure it is a nice thick one.
In other news, since I last talked to you, I completed my Santa project! If you missed seeing him on my Instagram story, here he is again!
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I think he came out pretty well Image may be NSFW.
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Matt and I also decorated for Christmas for the first time together. Everything went smoothly except the Christmas tree! Matt always liked cutting down his own tree, so we went to a tree farm in Maryland to cut one down ourselves. While the farm was very nice and had a large selection of trees, the place was packed! Next year we are definitely going first thing in the morning or during the week. Plus then we got it home and couldn’t get it straight in the tree stand. Next we took three separate trips to Target to buy lights which for some reason all had different kinds of plugs. Which resulted in a 4th trip, but to Lowe’s, where we got the lights much cheaper and all with the same plug! The tree alone took us about 10 hours… but at least the rest was quick! Check it out! (and see our awkward family selfie).
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How is your holiday decorating going? I’d love to see! Share it on Instagram and Facebook and tag me @GoEatandRepeat!
Hope you have a great holiday and see you next month! (Or if you can’t get enough of me, follow me on Instagram to see my random musings!)
Enjoy these Pecan Shortbread Sandwich Cookies!
- 1 cup of pecans, finely chopped (if chopping yourself, it's about 1½ cups whole pecans)
- 10 tbs unsalted butter, at room temperature
- 1 cup powdered sugar, divided
- 1 tsp vanilla extract
- ½ tsp salt
- 1 egg, at room temperature
- 1½ cups all purpose flour
- Apricot jam
- Nutella
- Preheat the oven to 350F. Place a small(ish) saute pan on medium heat.
- Once the pan is warm, add chopped pecans and allow to toast 3 minutes, stirring occasionally. Remove pecans from the heat.
- In a large bowl beat together butter, ½ cup powdered sugar, vanilla extract, and salt. Once the butter is creamy, add in the egg and mix until fully combined.
- Slowly add in flour, mixing just until combined. Scrape down sides of the bowl as necessary. Toss in ½ cup of the toasted pecans and stir until the pecans are dispersed throughout the dough.
- Sprinkle an open area of the counter or table with ¼ cup of powdered sugar. You want the counter to be well coated in powdered sugar so the dough does not stick to the counter. Put some powdered sugar on your hands and run your hands all around your rolling pin to prevent sticking.
- Place the dough on the prepared counter and roll the dough to ¼" thickness. Cut out cookies with a cookie cutter and place cookies on a baking sheet lined with parchment paper. Combine scraps and reroll and cut dough as needed.
- Top half of the cookies with the toasted pecans that remain. Place the baking sheets in the oven and allow to bake 10 to 11 minutes or until the bottom of the cookie is starting to brown. Remove from the oven and allow to cool 2 minutes on the baking sheet. Place the cookies on a wire rack until cooled completely.
- Once cooled, spread one side of a cookie with desired amount of jam or nutella (I use about ¾ tsp). Place another cookie on top and sandwich them together. Repeat with all remaining cookies. Store in an airtight container.
2. If you would like to freeze these cookies, I recommend freezing them pre-filling. It is better to fill and sandwich the cookies right before you serve or gift them.
Time-saving tip: Use a chopper to cut the pecans or buy them pre-chopped
Money-saving tip: Buy nuts in bulk. I buy mine at a wholesaler and they are so much cheaper!
More cookie deliciousness to love
Caramel Filled Chocolate Cookies
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Salty Sweet Pretzel Butterscotch Cookies
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