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A Pecan turtle shortbread sugar cookie decorated to look like a pecan turtle confection.
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5 from 1 vote

Pecan Turtle Shortbread Sugar Cookies

No-spread cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
Prep Time15 mins
Cook Time20 mins
Resting Time4 hrs
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: cookies, cut out cookies, decorated cookies, pecan turtle cookies, pecan turtles, roll and cut cookies, shortbread, slice-and-bake, sugar cookies
Servings: 15 cookies
Calories: 297kcal

Equipment

Ingredients

  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • 1 tablespoon caramel extract
  • ½ teaspoon vanilla extract
  • ¼ cup toffee bits ground
  • ½ cup pecans ground
  • ½ cup chocolate chips ground
  • 2 ¾ cups all purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt

Instructions

  • Measure out pecans, chocolate chips, and toffee before grinding/chopping.
  • Grind pecans, chocolate chips and toffee bits in food processor, one ingredient at a time (NOT TOGETHER), until the texture of coarse sand.
  • Whisk dry ingredients (flour, cornstarch, pecans, chocolate chips, toffee, and salt) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg and extracts and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
  • Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
  • Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
  • Remove from oven and allow to fully cool on cookie sheet before handling.

Notes

  • Make sure all ingredients are room temperature.
  • The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
  • You want to grind all add-ins (chocolate, pecans, and toffee bits) as fine as possible, comparable to the texture of almond meal or coarse sand. Larger pieces will leave you with jagged cookie edges.
  • If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking. 

Nutrition

Serving: 1cookie | Calories: 297kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 91mg | Potassium: 49mg | Fiber: 1g | Sugar: 14g | Vitamin A: 443IU | Vitamin C: 0.04mg | Calcium: 13mg | Iron: 1mg