Recipe and Photos by Molly Bolton
Your new go-to cookies this fall are buttery, nutty, and chocolatey, with just the right amount of warm, cozy spices. This is a delightfully simple recipe that’s perfect when that fall baking inspiration strikes. This recipe makes plenty, so don’t forget to share with a friend!
Makes: 40 to 50 cookies
Prep time: 10 minutes
Active time: 30 minutes
Total time: 3 hours, 30 minutes
Ingredients
281 grams (2 1/4 cups, spooned and leveled) all-purpose flour
1/4 teaspoon fine table salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
226 grams (1 cup) unsalted butter, softened
100 grams (1/2 cup, lightly packed) light brown sugar
40 grams (1/3 cup) powdered sugar
2 teaspoons vanilla extract
3/4 cup pecans, finely chopped*
4 ounces dark or semisweet chocolate, very finely chopped
Turbinado sugar, for rolling
Flaky salt, for topping
Directions
Step 1: Combine dry ingredients. Whisk flour, salt, and ground spices together in a medium bowl. Set aside.
Step 2: Cream butter and sugars. Add butter, brown sugar, and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until combined and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Mix in vanilla.
Step 3: Add dry ingredients and mix-ins. Add dry ingredients to the creamed mixture and mix on low speed until just combined (don’t overmix). Add chopped pecans and chocolate and mix on low speed until just evenly incorporated.
Step 4: Shape and chill. Turn out cookie dough onto a very lightly floured work surface. Divide the dough in half, and then shape each half into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap, and then place in the fridge to chill for at least 2 1/2 hours, up to overnight.
Step 5: Bake. Preheat the oven to 350 F. Line 2 to 3 large baking sheets with parchment paper.
Roll the logs in turbinado sugar, gently pressing with your hands so the sugar adheres.
Slice the logs into rounds that are slightly thicker than 1/4 inch. Place rounds on prepared baking sheets, spacing 1 to 2 inches apart. Sprinkle each with a pinch of flaky salt. Bake for 12 to 14 minutes, rotating the pans front to back halfway through to ensure even baking, until the edges of the cookies are just lightly browned. Allow to cool for 5 minutes before moving cookies to a wire rack to cool completely.
Notes
*For extra flavor, toast your pecans before chopping them and using them in the cookie dough.
Store shortbread cookies in an airtight container at room temperature for up to 1 week.
Freeze now, and enjoy later. Wrap the logs of cookie dough in a layer of plastic wrap and another layer of aluminum foil, and then store in a freezer-safe zip-top bag. Place in the freezer for up to 3 months. To thaw, take the dough out of the bag, remove the foil, and place in the fridge overnight. Follow recipe for baking instructions.
