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This recipe for Sliced Pecan Thyme Shortbread is one of my favorite tea cookies. Crisp and buttery with pecan crunch and just a hint of thyme. And so easy to make. Just slice and bake!
It’s hard to have a tea party without the presence of shortbread. And honestly, why would you want to? Shortbread is one of the mainstays of an English tea.
Sometimes referred to as biscuits (by the English) or cookies (by Americans), shortbread is made up of three basic ingredients–sugar, butter, and flour, and is usually proportioned by 1 part sugar, 2 parts butter, and 3 or 4 parts flour. That’s it, unless there are other flavorings included, such as this recipe with pecans and thyme. But there is never any leavening ingredients like baking soda or baking powder. So, not only are they tasty treats (especially with a cup of tea), but they are also quite easy to prepare
I love adding herbs to my baked goods. Not only does it add unique aromas and flavor, but there is the visual appeal it lends to the item as well as the health benefit. See this post by the Happy Gardening Life for Herbs and Their Amazing Health Benefits.
It’s not uncommon to see herbs in breads, such as this recipe for Sourdough Herb Cheese Ring or Rosemary Garlic Sourdough Flatbread, but it can be fun to add them to your sweets, too. See this recipe for Lemon Thyme Pound Cake.
Ingredients for Sliced Pecan Thyme Shortbread
(See the full recipe at the bottom of this post.)
Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand.
Prepare the Ingredients
With a nut chopper or sharp knife and cutting board, finely chop the pecans. Chop the fresh thyme. Set aside until ready to use.
If you don’t have access to any fresh thyme, you may use 2 teaspoons of dried thyme in it’s place.
Make the Shortbread
In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy, about 1-2 minutes. Mix in the vanilla extract.
Add to this the all-purpose flour and beat on low speed until combined.
Mix in the chopped pecans and thyme until the dough comes together. Scrape the sides of the bowl as needed.
Roll the Shortbread
Divide the dough into two parts and form each into a ball. Place one ball onto a sheet of plastic wrap. Cover the dough, and form the dough into a log that is about 2″ in diameter, rolling it with the palm of your hand.
Secure the plastic wrap tightly at each end of the log. Repeat with the second ball. Refrigerate the logs for at least four hours or overnight.
Bake the Cookies
When you are ready to bake the cookies, preheat the oven to 350°F, and allow it to heat for at least 10 minutes. Line to baking sheets with parchment paper or silicone baking mats.
Remove the plastic from the cookie log dough, and place one log on a cutting board. Using a sharp Chef’s knife or Santoku knife, carefully slice the dough into 1/4″-1/2″ pieces.
Place slices on the prepared baking sheet, about one inch apart.
Bake in preheated oven for 10-12 minutes until lightly browned on the edges. Remove from oven and allow to cool on the pan for about 5 minutes. Transfer to a wire rack to cool completely.
Store in a tightly sealed container at room temperature for up to 3 weeks, or freeze in a plastic freezer bag for up to 3 months. Bring to room temperature before serving.
This recipe will make approximately 30-34 cookies. Serve with your favorite tea.
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Sliced Pecan Thyme Shortbread
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup butter (room temperature)
- 3/4 cup powdered sugar
- 1 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup pecans (finely chopped)
- 2 tablespoons fresh thyme (chopped)
Instructions
- Gather your ingredients so that you have everything close at hand.
Prepare the Ingredients
- With a nut chopper or sharp knife and cutting board, finely chop the pecans. Chop the fresh thyme. Set aside until ready to use.
Make the Shortbread
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy, about 1-2 minutes. Mix in the vanilla extract.
- Add to this the all-purpose flour and beat on low speed until combined.
- Mix in the chopped pecans and thyme until the dough comes together. Scrape the sides of the bowl as needed.
Roll the Shortbread
- Divide the dough into two parts and form each into a ball. Place one ball onto a sheet of plastic wrap. Cover the dough with plastic, and form the dough into a log that is about 2" in diameter, rolling it with the palm of your hand.
- Secure the plastic wrap tightly at each end of the log. Repeat with the second ball. Refrigerate the logs for at least four hours or overnight.
Bake the Cookies
- When you are ready to bake the cookies, preheat the oven to 350℉, and allow it to heat for at least 10 minutes. Line two baking sheets with parchment paper or silicone baking mats.
- Remove the plastic from the cookie dough, and place one log on a cutting board. Using a sharp Chef's knife or Santoku knife, carefully slice the dough into 1/4"-1/2" pieces. Place slices on the prepared baking sheet, about one inch apart.
- Bake in preheated oven for 10-12 minutes until lightly browned on the edges. Remove from oven and allow to cool on the pan for about 5 minutes. Transfer to a wire rack to cool completely.
- Store in a tightly sealed container at room temperature for up to 3 weeks, or freeze in a plastic freezer bag for up to 3 months. Bring to room temperature before serving.
- This recipe will make approximately 30-34 cookies. Serve with your favorite tea.
