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Pecan Shortbread Cookies Recipe

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This recipe for Pecan Shortbread Cookies, by , is from Kalous Family Cookbook, 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!

Contributor:  
Contributor:  
Nancy Wachtel

Category:
Category:

Ingredients:  
Ingredients:  
cup pecans roughly chopped
10 T (1-1/4 sticks) unsalted butter at room temperature
cup confectioners sugar
vanilla bean split lengthwise, seeds scraped out. Bean and seeds reserved.
teas. pure vanilla extract
teas. Kosher salt
1 cups unbleached flour (plus more for rolling)
1 large egg yolk
3 T Demerara sugar

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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