These buttery shortbread pecan sticks are tender, and lightly spiced with cinnamon and nutmeg. They bake into a golden shortbread base with pecans pressed on top for a sweet, nutty crunch.
Buttery shortbread pecan sticks are a simple, lightly spiced treat that falls somewhere between a cookie and a bar. The base starts with the same buttery dough you’ll find in my almond chocolate shortbread bars, but with the warm flavors I love in my cinnamon shortbread.
If you enjoy the nutty flavor of my butter pecan refrigerator cookies, you’ll love this recipe even more because there’s no shaping or chilling, just press the dough into a pan and bake. This nutty shortbread recipe pairs beautifully with simple classics like my 3-ingredient shortbread cookies for an easy holiday cookie tray.
Why You’ll Love This Recipe
- A melt-in-your-mouth texture. Tender, buttery shortbread with a soft pecan crunch that feels like the perfect mix between a cookie and a bar.
- Easy to make. No rolling or chilling. Just press the dough into the pan, bake, and slice into simple shortbread cookie bars.
Ingredient Notes
- Flour: All-purpose flour gives these pecan sticks their classic shortbread structure.
- Warm spices: A pinch of cinnamon and nutmeg adds that cozy spiced shortbread flavor without overpowering the buttery dough.
- Butter: Softened butter is essential for a true easy shortbread recipe. Unsalted is best, but if you use salted butter, skip the added salt.
- Sugar: Granulated sugar keeps the texture light and crisp rather than chewy, giving you more of a buttery pecan cookie bite.
- Vanilla: A touch of vanilla rounds out the flavor and complements the toasted pecans.
- Pecans: Chopped pecans create a crunchy pecan topping as they toast in the oven, adding just the right amount of nuttiness.
- Milk: Brushing a small amount on top helps the pecans stick and gives these slice-and-serve cookie bars a lightly golden finish.
How to Make Buttery Shortbread Pecan Sticks
To start, whisk together the flour, cinnamon, nutmeg, salt, and baking powder in a medium bowl.
Next, in a stand mixer or large bowl, beat the softened butter, sugar, and vanilla until light and creamy. Slowly mix in the dry ingredients just until combined, don’t over mix or the shortbread cookie bars can become dense.
Transfer the shortbread dough to a square pan lined with parchment paper and press it into an even, compact layer. Brush the top with a little milk, then sprinkle the chopped pecans over the surface. Gently press them in so they stick and create a toasted pecan topping.
Bake until lightly golden.
Let cool in the pan for about 10 minutes, then use the parchment to lift the pecan shortbread out of the pan to cool completely on a wire rack before slicing.
recipe Tips
- Don’t overmix the dough. Once the dry ingredients go in, mix just until combined. Overmixing can make shortbread dense instead of tender.
- Check for light golden edges. Shortbread shouldn’t get too dark. Pull it from the oven when the top is lightly golden and the edges look set.
- Press the dough evenly. Use the back of a spoon or your fingertips to flatten the dough into a smooth, even layer so the pecan shortbread cookie bars bake uniformly.
- Gently press in the pecans. Lightly pressing them into the surface keeps the pecans in place once baked and sliced.
- Cool completely before slicing. Shortbread firms up as it cools. Cutting too early can cause it to crumble instead of giving you clean, neat sticks.
Variations
- Add chocolate chips. For a chocolate twist, fold mini chocolate chips into the dough like my chocolate almond shortbread cookies.
- Swap the nuts. Try pistachios for a colorful, nutty version inspired by my pistachio shortbread cookies.
- Want something gooier? If you’re craving more of that pecan-pie flavor, try my pecan pie cookies.
- Add a drizzle. Finish with melted chocolate or a simple vanilla glaze for a sweeter, dessert-style bar.
With their tender crumb and toasted pecans, these shortbread cookie sticks are a delicious twist on a classic favorite. One bite and you’ll see why they disappear so quickly during the holidays.
- 1 cup all purpose flour
- 1 pinch nutmeg
- ½-1 teaspoon cinnamon
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
- ¼ teaspoon baking powder
- ½ cup butter (softened)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ½-¾ cup chopped pecans
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Pre-heat oven to 350F/180C. Line an 8 inch / 20cm square pan with parchment paper.
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In a medium bowl whisk together the flour, nutmeg, cinnamon, salt and baking powder.
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In the stand mixer or large mixing bowl beat the butter, sugar and vanilla for 2 minutes on medium speed, gradually beat in the flour mixture, beat until combined, do not over mix.
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Transfer the dough to the prepared pan and press evenly in the pan. Brush the top with milk and and sprinkle with the pecans. Gently press the nuts into the dough. Bake for 20-25 minutes or until golden. Cool 10 minutes in the pan, then lift out with the parchment paper and let cool completely on a wire rack.
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Cut into slices and serve. Enjoy!
How to store the Shortbread Pecan Sticks?
Store the shortbread pecan sticks in an airtight container at room temperature for up to 4–5 days. They stay crisp and buttery when kept well-sealed. Freeze the baked and cooled bars in a sealed container or freezer bag for up to 2 months. You can either freeze the whole pan or cut into sticks, flash freeze then store. Thaw at room temperature.
Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.3mg | Phosphorus: 17mg
recipe FAQs
No, there’s no need to chill the dough for this recipe. The shortbread bakes best when it goes straight into the oven after being pressed into the pan.
Store the shortbread pecan sticks in an airtight container at room temperature for up to 4–5 days. They stay crisp and buttery when kept well-sealed.
Yes. Freeze the baked and cooled bars in a sealed container or freezer bag for up to 2 months. You can either freeze the whole pan or cut into sticks, flash freeze then store. Thaw at room temperature.
Once cooled, you can slice them into classic “sticks,” small bars, or even bite-sized squares depending on how you’d like to serve them.
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