Gluten Free Pecan Shortbread

Pecan Shortbread Cookies are a delectable treat that combines the rich, buttery goodness of traditional shortbread with the nutty flavor and crunch of pecans. To make these Gluten Free Pecan Shortbread Cookies even better, I added some dark chocolate chunks making them like a combination of pecan sandies and chocolate chip cookies. They're simple, crumbly like shortbread should be, and downright delicious with their melt-in-your-mouth texture.

Recipe Ingredient Notes

Gluten Free Flour: Pecan Shortbread is a very forgiving recipe when it comes to the choice of gluten free flour. I tested it with Bob's Red Mill 1-1 and King Arthur Measure for Measure. Both gluten free flour blends created a delicious crumbly pecan shortbread cookies.

Butter: Unsalted Butter is the key ingredient to make shortbread cookies. The better the quality the better the cookies will taste. I am a big fan of European Style Butter 82% or higher in butterfat but of course store-brand butter will work here (and we all know butter prices are skyrocketing). Make sure the butter is at room temperature, around 65-70 degrees (18 to 21 degrees Celsius). At this temperature range, the unsalted butter is soft enough to cream well with the sugars.

Pecans: You can either use whole pecan halves or chopped pecans to make this recipe. Make sure to toast them before adding them to the shortbread cookie dough. It not only brings out their flavor but also reduces their moisture content. Nuts naturally contain some moisture. Toasting helps to evaporate some of this moisture, preventing the nuts from releasing excess water into the cookie dough.

Dark Chocolate: I like using a high quality dark chocolate bar (60% or darker) over semi-sweet chocolate. Try to avoid chocolate chips which won't melt into a smooth ganache. Give the chocolate a rough chop before adding it to the cookie dough. You don't want to cut it too finely.

Egg Yolk: The egg yolk is optional. I use a simple egg wash to brush the shortbread roll before rolling it in the coarse sugar. This helps the sugar to stick to the dough and gives the cookies golden brown edges.

Pecan Chocolate Chip Shortbread Dough

The dough for pecan shortbread is very straight forward. You can either make it with a stand mixer or in a large bowl with an electric mixer.

Step 1: Start by toasting the pecan halves at 350F for 7-8 minutes on a parchment paper lined sheet tray until they are fragrant. Keep a close eye on them to prevent over-toasting. Once toasted, remove the pecans from the oven and transfer them to a cool surface or another dish to stop the cooking process. They will continue to cook a bit even after being removed from the oven due to residual heat. Pecans can be toasted ahead of time and stored in an airtight container at room temperature.

Step 2: In the bowl of the stand mixer fitted with the paddle attachment combine the room temperature butter, both sugars, kosher salt and a generous teaspoon of vanilla extract. At a medium speed cream the ingredients until lighter in color and appear to be fluffy. Since this dough does not contain any leavening agent or eggs, the creaming will provide structure. Make sure to scrape down the bowl halfway through the creaming process.

Step 3: Add the gluten free multi purpose flour and the toasted pecans to the wet ingredients and at a low speed, mix everything together. This may take up to a minute, but the cookie dough will slowly come together. You can chop the pecans ahead of time but the mixer will break them up into smaller pieces anyways.

Step 4: Add the chopped dark chocolate, and at a low speed mix it into the pecan shortbread dough. Alternatively use a flexible spatula and fold the chopped chocolate into the dough. If you overmix the cookie dough with the chopped chocolate in it, the cookie dough will turn greyish (from the chocolate shavings).

Step 5: Retrieve two pieces of parchment paper and place on your kitchen counter. Divide the gluten-free chocolate chip shortbread dough into two portions and place one half on each piece of parchment paper. Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets. If needed use some additional gluten free flour to lightly flour your hands.

Step 6: Roll each piece of shortbread dough into a log. The logs should be around 1.5-2" inches thick (4-5 cm). Make sure the surface of the logs is smooth and tight.

Step 7: Wrap each of the cookie dough logs with parchment paper and refrigerate for at least 2hrs. At this point you can store the dough in the refrigerator for up to 7 days or freeze up to 2 months. This makes these pecan chocolate chip shortbread cookies a great make ahead recipe for the holidays. Chilling not only firms up the dough but also allows the flavors to meld.

Baking Instructions of Pecan Shortbread

When ready to bake the gluten free chocolate chip pecan shortbread, preheat the oven to 350 degrees and arrange the wire rack in the oven in the middle.

Step 1: In a small bowl combine the egg yolk with some water (or milk) and lightly brush each shortbread log. I like to cut each log into halves which makes them easier to roll in the demerara sugar. Pour a generous amount of coarse sugar into a shallow dish or plate. Make sure the dish is wide enough to accommodate the length of the cookie logs.

Step 2: Roll the shaped shortbread cookie dough log in the coarse sugar, ensuring that the entire surface is coated. You can gently press the sugar into the dough to help it adhere.

Step 3: Slice each log into around ¼" (6mm) slices. They don't need to be perfectly precise but try to keep them all at the same thickness, so the buttery shortbread bakes at the same time. The easiest way to slice the logs is a sharp chef's knife. You can also use a serrated knife but from my experience a sharp chef's knife works the best to cut through the chocolate chunks.

Step 4: Arrange the cookie slices on a parchment lined baking tray. I actually reuse the same parchment paper I used to wrapping the dough. I like to bake 12-16 cookies per baking sheet. If your shortbread dough appears to be soft, feel free to place the sheet tray in the freezer for 10-15 minutes to "reset" the dough and keep any spreading to a minimum.

Step 5: Bake the shortbread cookies in the fully preheated oven, one tray at a time, for 12-14 minutes. Keep an eye on the edges; they will show a golden hue while the tops remain mostly pale. Baking time does depend on the oven and how thick and wide your chocolate chip shortbread is. Personally I prefer to slightly underbake short bread since it will continue to bake on the sheet tray anyways for a few minutes after removing it from the oven.

Step 6: Take the gluten free pecan shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. If you like, sprinkle them with some flaky sea salt.

Step 7: With a small off set or a slotted spatula, carefully lift the cookies to a wire rack/cooling rack and allow them to cool completely.

Storage & Freezing

Moisture is the enemy of shortbread cookies as it can make them lose their crispness. Ensure that the container is moisture-resistant, and keep it in a cool, dry place. Avoid storing shortbread cookies in the refrigerator, as the moisture inside the fridge can affect the texture.

These gluten free pecan shortbread cookies can be stored at room temperature for up to 7 days. They will be the best the first 2-3 days after baking (just like other cookie). If you like you may also freeze the fully baked shortbread cookies for up to one month. Thaw them at room temperature.

Since this recipe makes a generous amount of cookies (30-40, depending on how thick you slice them), I like to freeze on of the unbaked cookie dough rolls for future "cookie emergencies".

To freeze the unbaked shortbread cookie dough, wrap the shaped dough rolls tightly in plastic wrap or parchment paper. Ensure that it is well-covered to prevent freezer burn and the absorption of odors from the freezer. Unbaked shortbread dough can generally be stored in the freezer for up to two months. While it may still be safe to use after this period, the quality may gradually decline.

When you're ready to bake, remove the wrapped shortbread dough from the freezer and let it thaw in the refrigerator for several hours or overnight. Thawing in the refrigerator ensures a more even and controlled thaw. Once thawed, bake as directed.

FAQ - Gluten Free Pecan Shortbread