Pecan, Vanilla Bean, and Rum Shortbread Cookies

By exdircomp

Ingredients

• 2 sticks (225 g) unsalted butter
• 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling
• 1 vanilla bean, split lengthwise and seeds scraped>
• 1 tablespoon dark rum
• 1 cup (140 g) superfine brown rice flour
• 3/4 cup (75 g) finely ground pecan meal
• 1/2 cup plus 1 tablespoon (70 g) amaranth flour
• 1/2 cup (80 g) potato starch
• 1/4 cup (30 g) tapioca starch
• 1 teaspoon salt

Preparation

Step 1

In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds. Mix with the paddle attachment on medium speed for 2 minutes or until light and creamy. Add the rum and mix.

In a medium bowl, whisk together the rest of ingredients. Add them to into the butter mixture and mix until the dough comes together. It will be a sticky dough.

Transfer the dough to a sheet of parchment and roll it into a log that is approximately 2 inches in diameter. Use the parchment to help you shape the log. Wrap it and chill for 1 hour.

Preheat the oven to 350F (180C). Cut the log into 1/4-inch thick disks and place them on baking sheets. Bake for 10 minutes. Remove from oven and as soon as they are cool enough to handle, roll them in powdered sugar.