Another new recipe this year! We love shortbread cookies here, but these slice-and-bake orange chocolate pecan shortbread are a tad fancy with mix-ins. Typically we’ll just take your Ted Lasso biscuits because those are truly the iconic and classic shortbread, but for a little festive flair, I’ve decided it’s not a bad idea for some mix-ins.
I love how the orange zest really comes through with each bite and the chopped pecans give this cookie a nice texture and crunch. The recipe is super simple. My favorite part is that you could do all this by hand with a bowl and whisk (or fork!).
Curious to try it for yourself? Go ahead and make some of these orange chocolate pecan shortbread. These are great for making ahead. I usually whip up the dough, roll it in a log and refrigerate, then take them out and slice them whenever I’m ready to bake them.
Okay now… as usual, if you missed day 7’s treat, go have a look and see what you think. You can’t go wrong with some thick and fudgy chocolate cookies with toasted almonds.
Slice and Bake Orange Chocolate Pecan Shortbread Cookies
Description
Looking for a make-ahead cookie? These slice-and-bake orange chocolate pecan shortbread cookies are the perfect ones to make! A classic shortbread recipe with added mix-ins.
Ingredients
Instructions
- In a stand mixer fitted with the paddle attachment (or with a handheld mixer, or bowl + fork/whisk), cream together the butter, sugars, salt and vanilla for about 3 minutes on medium high speed, then scrape down the sides.
- Add the flour and mix on low until it becomes crumbly. Scrape again to get all butter incorporated.
- Add the pecans, chocolate and orange zest and mix on low until evenly distributed. The dough will remain crumbly, but will be fully moistened.
- Lay out a piece of plastic wrap on the counter. Form the dough into a log using clean hands (be sure to push it together really tightly), then wrap it completely in plastic wrap. Roll it back and forth a few times and put pressure on each edge so it’s in a nice cylinder. You can also use wax or parchment paper for this. I personally prefer wax paper.
- Roll the dough up in a dish towel and place in the fridge for at least two hours to hydrate and firm up. The dish towel helps to prevent a flat or indented cookie surface.
- When ready to bake, preheat the oven to 350℉/177℃ and line two cookie sheets with parchment paper.
- Using a sharp knife, slice into 1/2″ thick slices. Roll the log a quarter turn after each slice. If any pieces start to break off, press them back into the dough log and continue slicing.
- Bake for 10-12 minutes until just slightly golden on the edges, switching pans at halfway through.
- Allow the cookies to cool on the pan for 5 minutes, then remove to a wire rack to finish cooling.
Notes
- Store the cookies in a sealed container for 4 days.
- This cookie dough can be frozen and the cookies can be sliced and baked directly from frozen following the same instructions.
This recipe has been adapted from The Cozy Plum. This site contains affiliate links, if you make a purchase through them, we receive a small commission.