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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Salted Butter-Pecan Shortbread Cookies Recipe

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This recipe for Salted Butter-Pecan Shortbread Cookies is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
3/4 cup unsifted powdered sugar
1 cup chopped toasted pecans
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup turbinado or Demerara sugar
1 large egg, lightly beaten
42 pecan halves (about 1 cup)
Directions:
Directions:
Step 1
Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, beating until mixture is smooth, about 1 minute. Stir in chopped toasted pecans and vanilla.

Step 2
Whisk together flour and baking powder in a bowl. With mixer running on low speed, gradually add flour mixture to butter mixture until blended.

Step 3
Transfer dough to a work surface; shape into 2 (7-inch) logs. Wrap logs separately in plastic wrap; refrigerate at least 4 hours or up to 2 days.

Step 4
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place turbinado sugar in a shallow dish. Unwrap logs, and brush evenly on all sides with egg. Roll each log in turbinado sugar. Cut logs into 1/3-inch-thick slices (you should have 42 cookies total), and place 1 inch apart on prepared baking sheets. Top each cookie with 1 pecan half, pressing lightly to adhere.

Step 5
Bake in preheated oven until cookie edges are golden, 10 to 12 minutes. Let cool 5 minutes on baking sheets. Transfer cookies to a wire rack; cool 10 minutes.
Preparation Time:
Preparation Time:
Minutes + Chilling 4 hours

 

 

 

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