These pecan shortbread cookies have a nice crisp texture and are studded generously with pecans. Rimmed in golden demerara sugar, these cookies are beautiful enough to give as a gift.
Ingredients
- unsalted butter, softened to room temperature: 1 cup
- white sugar: 0.66667 cup
- pure vanilla extract: 2 tsp
- 1/4 cups all-purpose flour: 2 piece
- pecans: 1 cup (finely chopped)
- salt: 1 tsp
- egg yolk: 1 piece
- demerara sugar or finely chopped pecans: 0.66667 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Beat butter, white sugar, and vanilla together in a large bowl with an electric mixer until combined. Dotdash Meredith Food Studios
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Add flour, pecans, and salt. Beat on low with the electric mixer until dough comes together. Dotdash Meredith Food Studios
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Line a work surface with a piece of plastic wrap about 12 inches long. Divide dough in 2 equal portions. Place a portion of dough on the plastic wrap. Using the plastic wrap to assist you, shape and roll dough into a round log about 1 1/2 inches wide and 10 inches long. If dough is a little crumbly, press it together firmly. Repeat with the remaining dough. Dotdash Meredith Food Studios
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Wrap dough tightly in plastic wrap and chill for at least 1 hour or up to overnight. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
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Whisk egg yolk and 1 teaspoon water together in a small bowl with a fork. Pour demerara sugar on a rimmed baking sheet or 13x9-inch baking pan. Dotdash Meredith Food Studios
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Unwrap dough and brush with egg yolk mixture. Using the ends of the plastic wrap to hold the log, press all sides into demerara sugar. Dotdash Meredith Food Studios
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Slice dough logs into 1/2-inch thick rounds with a sharp knife. Place on the prepared baking sheets about 2 inches apart. Wrap dough in plastic wrap and refrigerate between batches. Dotdash Meredith Food Studios
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Bake in the preheated oven until lightly browned on the bottom, about 16 minutes. Dotdash Meredith Food Studios
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dotdash Meredith Food Studios