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New England Breakfast Blend Pecan Shortbread Cookies

Shortbread Cookies


  • 2 cups all-purpose flour
  • 3/4 cup powdered sugar
  • ¼ teaspoon salt
  • 1 cup unsalted butter, cold
  • 2-2.5 tablespoons strong brewed New England Coffee® Breakfast Blend coffee, cooled
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup pecans


Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture resembles coarse sand. Add coffee, vanilla, and nuts, and keep pulsing until the dough starts to clump together, about 10-15 seconds.

Turn dough to a lightly floured surface and work it until it comes together. Divide dough into two halves and shape each into a log about 8-inches long and 1-inch in diameter. Wrap each log with plastic wrap and refrigerate for at least 1 hour until firm. You can also freeze the dough for later use.

Preheat oven to 350°F. Line a baking sheet with parchment paper. Take one log out of the fridge and with a sharp knife slice into 1/4-inch rounds. Arrange cookies a half-inch apart of prepared baking sheets. Bake in preheated oven for 12-15 minutes. Allow cookies to cool a bit on the pan and then gently transfer to a wire rack to cool completely.

Cookies will keep at room temperature in an airtight container for several days.

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