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Morocco Spiced Pecan Shortbread Cookies

This Little Goat went to Morocco
  • This Little Goat went to Morocco


24 cookies


40 minutes

active time

15 minutes


- ¼ cup turbinado sugar, for rolling

- ¾ cup finely-chopped pecans, divided

- 2 ½ tsp This Little Goat went to Morocco, divided

- 8 oz. Meyenberg Goat Milk Butter, softened to room temperature

- ¾ cup packed dark brown sugar

- ¼ cup granulated sugar

- 2 tsp pure vanilla extract

- 2 cups all-purpose flour

- ½ tsp kosher salt


In a shallow bowl or plate, mix together the turbinado sugar, ¼ cup chopped pecans and ½ teaspoon Morocco spice. Set aside.

Beat the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment until smooth and creamy, about 2 minutes. Beat in the vanilla until combined.

Scrape down the sides of the bowl and add in the flour, remaining 2 teaspoons Morocco spice and salt. Continue mixing until combined. Add in the remaining ½ cup chopped pecans and continue mixing until the dough comes together.

Turn the dough out onto a clean work surface and bring together to form a ball. Divide the dough into 2 equal-sized pieces. Roll each half of dough into a log, roughly 8-inches long.

Roll each log of dough in the sugar/pecan mixture, pressing down lightly to ensure the nuts and sugar sticks to the dough. Wrap each log tightly in plastic wrap and let chill in the refrigerator for at least 1 hour, up to 5 days (the colder the dough the thicker the cookies will be).

When ready to bake, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

Slice each log of cookies into 12 equal rounds and transfer to the baking sheet, at least 2 inches apart.

Bake for 10-12 minutes, until lightly browned around the edges. Remove from the oven let cool slightly, then transfer to a wire rack to cool completely (the cookies will continue to firm up as they cool). Enjoy at room temperature!

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