The Fall Cookie Recipe That’s So Good Our Readers Say You Should ‘Double Or Triple’ It

If buttery, melt-in-your-mouth shortbread is your idea of cookie heaven, this recipe is made for you. Made with salted butter to balance out the sweetness of the dough, these easy slice-and-bake cookies have sparkling edges from turbinado sugar, and a pecan half on top for crunch. According to our readers, you’ll want to double or triple these —they’re that delicious. Also, the dough can be made up to two days ahead if refrigerated, or even longer if stored in the freezer.

Why Salted Butter Is Key

Most cookie dough is made with unsalted butter, and salt is added to the dry ingredients. This recipe is the opposite: it is made with salted butter and no additional salt. The butter alone keeps the cookies from being overly sweet. Not all butter brands are equal, especially when it comes to salt. For baked goods, our Test Kitchen prefers Land O’ Lakes butter because it is so consistent, and that includes salt levels.

What Commenters Say

• “I made these cookies at Christmas this year and served them at several gatherings. They were a big hit at each-they are buttery, present well, ship well! My only advice is to quickly open the oven and press the pecan into the cookie about midway through the baking process-otherwise it is a bit difficult to get the pecan to stay attached to the cookie.”
• “This is a delicious well balanced recipe, not too sweet even with the turbinado sugar. I suggest you double or triple the recipe, put the extra logs in the freezer for the future. I have frozen them for 6 months and they’re as delicious as the day I made them just wrap in plastic as tight as possible and use a freezer bag…No cheating, real grade A butter is a must here.”