Cheddar Pecan Savory Shortbread Cookies Recipe (2024)

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What Is Cheddar Pecan Savory Shortbread?

Shortbread is a type of buttery cookie, biscuit, or pastry usually made of butter, sugar, and flour. It gets its name from its crumbly texture because “short” used to mean crumbly and dry back in the day. Shortbread is one of the most popular cookie varieties because of its versatility. The cookie itself is pretty simple, so adding different mix-ins such as dried fruits, nuts, cheeses, and chocolate spice it up!

In this recipe, I decided to create the ultimate savory shortbread with extra sharp cheddar cheese and toasted pecans. Feel free to experiment with different kinds of cheeses and nuts for unlimited savory shortbread combinations.

Ingredients You Need To Make Cheddar Pecan Shortbread:

Butter: Butter will increase the flavor and moisture of your shortbread. Feel free to use salted or unsalted butter, but be sure to soften it.
Cheddar cheese: Use finely grated, extra sharp cheddar cheese to add a great cheesy kick to your shortbread.
All-purpose flour: All-purpose flour typically has a protein content of 8-11%, making it perfect for these shortbread cookies so that they aren’t too chewy or elastic.
Pecans: Toasted pecans are great for adding crunchy texture and nutty flavor. Finely dice them before incorporating them into your dough.

How To Make Cheddar Pecan Shortbread:

In the bowl of a stand mixer, beat together the butter and cheddar cheese with a whisk or paddle attachment until smooth.
Fold the flour into your butter and cheese mixture until just combined, and then stir in the diced pecans.
Flatten the dough into a disc, wrap well, and refrigerate until firm. You can also roll your dough into a log shape.
When ready to bake, preheat the oven and line baking pans with parchment paper. Set aside.
On a lightly floured surface, use a floured rolling pin to roll out the dough, and use a round cookie cutter to cut as many 1/4th inch-thick circles as you can. If you rolled your dough into a log, you can cut slices instead. Place them apart on your parchment-lined baking pan. Gather and reroll any scraps.
Prick the shortbread all over with a toothpick and bake until the cookies look dry and baked through.
Remove from the oven and let cool completely on a wire rack before serving.

How To Toast Pecans

Toasting pecans is an important step in making this shortbread because it will make them even crunchier and bring out an even nuttier flavor.

To toast your pecans, preheat your oven to 350℉ (180℃). On a baking sheet, spread out your pecans evenly and place them in the preheated oven for 4 to 5 minutes. Once they begin to brown and you can start smelling the nuttiness, take them out of the oven, and toss them halfway through. Continue toasting them for another 4 to 5 minutes. Remove them from the oven, and let them cool down before dicing and incorporating them into your shortbread dough.

Gluten-Free Cheddar Pecan Savory Shortbread

As mentioned before, there are only 4 ingredients in this recipe! That being said, we want to make every ingredient substitutable for all bakers. If you’d like to make gluten-free Cheddar and Pecan Shortbread, check out my Guide to Gluten-Free Flours.

Can I Make Cheddar Pecan Shortbread In Advance?

Yes! Wrap your dough in plastic wrap and leave it in the refrigerator until you are ready to bake it off. I suggest baking your refrigerated dough within 3 days or storing it in the freezer for up to 2 months. If you are baking from frozen, let it defrost in the refrigerator overnight.

How To Store Cheddar Pecan Shortbread

If you have leftover baked Cheddar and Pecan Shortbread, store them in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. If you are freezing, place parchment paper between the individual shortbread so that they don’t stick together.

FAQs

Why is my shortbread so hard?

Your Cheddar Pecan Savory Shortbread may turn out hard if you overwork your dough. Mix just until combined to prevent this issue from occurring.

Why is my shortbread falling apart?

This shortbread will be slightly crumbly, but it should not fall apart too easily. Make sure to use butter in this recipe instead of other fat sources such as oil or else your cookies may lack the necessary gluten and result in a crumbly, unstructured cookie.

What should I do if I don’t have a stand mixer, electric hand mixer, or food processor?

Though using a stand mixer, electric hand mixer, or food processor will make your job a lot easier, there’s nothing a little elbow grease can’t fix. Use a whisk and silicone spatula to thoroughly combine all ingredients.

Gemma’s Pro Chef Tips:

Be sure to use extra sharp aged cheddar cheese in this recipe for the best flavor!
If your cheese isn’t as salty or sharp as you’d like, you can sprinkle about 1/4th teaspoon salt (kosher salt or sea salt) and 1/8th teaspoon black pepper into your dough.
Always remember to toast your pecans! It’s very easy to toast nuts and they are much more flavorful this way.
This dough can be refrigerated for up to 3 days before rolling and baking or frozen for up to 2 months. Defrost overnight in the refrigerator.
You can use different-shaped cookie cutters or just use a knife to cut squares or rectangles if you wish.
These crackers would be a lovely addition to a cheese plate.

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