Pecan Shortbread Cookies

By C Moose

Ingredients

• 3/4 cup pecans
• 1 1/4 sticks butter at room temperature
• 1/2 cup confectioner's sugar
• 1/2 vanilla bean, split lengthwise, seeds scraped
• 1/2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 1/2 cups all purpose flour
• 2 tbsp. turbinado sugar
• 1 large egg yolk, beaten

Preparation

Step 1

1. Preheat the oven to 350F. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes until lightly browned and fragrant. Let cool.
2. In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioner's sugar, vanilla bean and seeds until fluffy about 3 minutes. Add the flour in 3 batches, beating at low speed until just incorporated. Discard the vanilla bean. Stir in the pecans.
3. Transfer the dough to a work surface and roll into a 1 1/2 inch thick log. Wrap the log in plastic wrap or parchment paper and refrigerate for about 1 hour until chilled.
4. Line 2 large rimmed baking sheets with parchment paper. Spread the turbinado sugar on a platter. Brush the log with the egg yolk and roll in the sugar. Slice the log into 1/2 inch thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
5. Bake the shortbread cookies for about 20 minutes, until the edges are golden, rotate the baking sheets from top to bottom and front to back halfway through baking. Transfer the cookies to a wire rack and let stand until cooled completely about 30 minutes before serving.