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Vanilla Bean Shortbread Cookies (Salted Dark Chocolate Pecan On Top Option too!)

Vanilla Bean Shortbread Cookies are rich and buttery, vanilla bean heavenly infused, perfectly crumbly, delicately tender and literally melt-in-your-mouth.   You can have these as is, which are most delicious and/or you can have them dipped in sinfully Salted Dark Chocolate with a sprinkling of pecans. 
Author: Kim Lange


  • 2 sticks butter 1 cup, softened
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla bean paste
  • ½ cup powdered sugar
  • 1/2 teaspoon salt
  • 2 cups all purpose flour - minus 2 tablespoons

Salted Dark Chocolate Pecan Topping

  • 1 cup dark chocolate chips
  • 1 teaspoon butter
  • 1/2 cup pecans chopped


  • Preheat oven to 350­°.
  • Using a mixer, cream butter, vanilla extract, vanilla bean paste, salt and confectioners sugar in a large bowl.
  • Add in flour and continue to mix until a soft dough forms, the mix will be dry and crumbly at first but will come together. I usually stop mixing half way through and start using my hands to work the dough together.
  • Tear off a large piece of parchment paper and scoop dough on to the parchment paper and make a log using the parchment paper to roll it up about 10 inches or so and then twist the ends of the parchment paper. Place in fridge for 30 minutes.
  • Take cookie dough out of fridge and slice 1/4 to 1/3 inch and if you want you can roll the cookie edges in a sanding sugar if you wish.
  • Bake on a parchment-lined baking sheet for 18-20 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.
  • Once cookies have cooled, I place baked cookies in fridge for 10 minutes before dipping in chocolate.

Salted Dark Chocolate Pecan Topping

  • Melt chocolate and butter in microwave in microwavable bowl for 30 seconds, stir, repeat again 2 more times.
  • Dip tops of cookies or sides of cookies in melted chocolate, Sprinkle some sea salt on top of the chocolate and then sprinkle pecan bits and place on parchment paper.
  • Let cookies set, or place in fridge for faster setup for 5 minutes.


If you want rolled cookies:
Roll out dough on a lightly floured surface until it's 1/4 to 1/3 inch thick.
Cut out cookies using a 2 in round cookie cutter.
Other options:
Use white chocolate or milk chocolate and use sprinkles to make them festive!