Pecan Shortbread Cookies
Ingredients
- ¾ c chopped pecans
- 10 tbsp unsalted butter
softened
- ½ c confectioners' sugar
- 2 tsp vanilla extract
- Scant ¾ tsp kosher salt
- 1½ c all-purpose flour
plus more for dusting
- 1 egg yolk
beaten
- ¼ c demerara or turbinado sugar
Note: You'll use less than this, but you need extra to roll the dough in.
Directions
- 1
Preheat your oven to 350°F. Spread the pecans evenly on a baking sheet. Toast them for 5 minutes. Allow them to cool down.
- 2
In a mixer combine softened butter, confectioners' sugar, vanilla extract and kosher salt until you achieve a smooth consistency.
- 3
Mix in the flour until it is well combined add the toasted pecans.
- 4
Transfer the dough onto a floured surface. Shape it into a log. Place it in the refrigerator to chill for an hour.
- 5
Preheat your oven to 350°F. Line your baking sheets, with parchment paper for cleanup.
- 6
Whisk an egg yolk with an amount of water. Brush this mixture over the dough. Roll it in demerara sugar.
- 7
Slice the dough into slices that are approximately half an inch thick. Place these slices, on your baking sheets. Bake them for about 18 to 20 minutes or until they turn golden brown.
- 8
Allow your cookies to cool on the baking sheets for a few minutes before transferring them onto a cooling rack to completely cool down.
Pecan Shortbread Cookies
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About this Recipe
Craving a cookie that perfectly balances rich, buttery flavor with satisfying crunch? These Pecan Shortbread Cookies deliver a timeless indulgence, ideal for any occasion from a cozy afternoon treat to a festive holiday spread.
This recipe elevates the classic shortbread by integrating toasted pecans for a delightful crunch and depth of flavor. The use of confectioners' sugar ensures a velvety, melt-in-your-mouth texture, while a sprinkle of demerara sugar on top adds a beautiful rustic sparkle and extra bite, creating a sophisticated yet comforting cookie.
Prepare for an exquisite sensory experience with every bite. You'll first encounter the satisfying crunch of toasted pecans, quickly followed by the tender, velvety smoothness of rich, buttery shortbread that truly melts in your mouth. A delicate sweetness from confectioners' sugar is perfectly balanced by a hint of salt and warm vanilla, while the coarse demerara sugar crystals offer a charming rustic texture and subtle caramel note. These cookies are a heartwarming taste of tradition, perfect for creating cherished memories. The prep work is quick, taking only 15 minutes, followed by a straightforward 20 minutes of baking.
While perfect as is, you can subtly adapt these shortbread cookies. If pecans aren't your preference, walnuts or almonds could offer a different nutty profile. For an extra touch of flavor, consider adding a pinch of cinnamon or cardamom to the flour mixture. And if demerara sugar isn't on hand, turbinado sugar is an excellent substitute for that rustic topping.
These versatile Pecan Shortbread Cookies are a delightful addition to any occasion. Serve them with a cup of coffee or tea for an elegant afternoon treat, or arrange them beautifully on a platter as a star attraction for your holiday gatherings.