Day 3 of my 7 days of holiday cookies brings us these unbelievable slice and bake chocolate chunk pecan shortbread cookies. There are a lot of recipes for slice n’ bake cookies out there, but these are truly the best, And I don’t say that lightly. Not only are they super buttery, but they are studded with tons of toasted pecans and chopped chocolate and rolled in turbinado sugar for a gorgeous texture. And just to make them extra, I dipped them in more melted chocolate and topped them with more toasted pecans and some really flaky sea salt. These are perfect for holiday gifts because the recipe can easily be doubled or tripled. Add this super easy and delicious cooking to your holiday baking rotation!
TIPS FOR BAKING SLICE + BAKE PECAN SHORTBREAD COOKIES
The really important thing about this recipe is to make sure that you are adequately chilling the dough. It needs to be very cold so that the cookies don’t spread all over the place. The cookie dough doesn’t actually contain any egg and it has tons of butter, so again, COLD COLD COLD.
While it’s not necessary to roll the cookie logs in turbinado, raw, or sanding sugar, it really gives the cookies such awesome texture and crunch on the outside and it makes them so pretty!
Use a serrated knife to cut the cookie dough logs into rounds, it will make your life so much easier!