Pecan Shortbread Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: ¾ cup pecans roughly chopped
10 T (1-1/4 sticks) unsalted butter at room temperature
½ cup confectioners sugar
½ vanilla bean split lengthwise, seeds scraped out. Bean and seeds reserved.
½ teas. pure vanilla extract
½ teas. Kosher salt
1½ cups unbleached flour (plus more for rolling)
1 large egg yolk
3 T Demerara sugar
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Directions: |
Directions:Preheat the oven to 350. Spread the pecans out on a baking sheet and bake until fragrant. 5 minutes. Cool completely on the baking sheet placed on a wire rack. Beat the butter, confectioners sugar, vanilla bean and seeds, extract and salt about 3 minutes. Make sure there are no chunks of butter. Mixer on low speed, add flower in 3 additions, mixing well after each. Stir in the pecans. Turn out the dough onto a lightly floured work surface. Remove the bean. Roll the dough into a log about 1-1/2 diameter. Wrap in parchment paper and cover the ends completely. Refrigerate at least one hour. Dough can be frozen well-wrapped for up to one month.
Preheat oven to 350. Let the dough stand a room temperature until soft enough to slice (about 5 minutes). Brush the dough with egg yolk and roll in sugar. Slice into 1/2” thick rounds. Place 1” apart on parchment lined baking sheet. Rotate the sheet half way through until the cookies are lightly golden and fragrant. 25 – 30 minutes.
Transfer to a wire rack to cool completely. The cookies can be kept in an airtight container at room temperature for up to one week. |
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