Pecan Shortbread Cookies

01Method

1. 1

   Measure out and prepare all ingredients before starting.

2. 2

   Using an electric mixer, cream together the butter, white sugar, and vanilla in a large bowl until well combined.

3. 3

   Add the flour, pecans, and salt to the bowl. Mix on low speed until the dough comes together into a cohesive mass.

4. 4

   Lay a sheet of plastic wrap approximately 12 inches long on a clean work surface. Divide the dough into two equal portions. Transfer one portion onto the plastic wrap and use it to help shape the dough into a smooth log roughly 1½ inches in diameter and 10 inches long, pressing firmly if the dough crumbles. Repeat with the second portion.

5. 5

   Wrap both logs tightly in the plastic wrap and refrigerate for a minimum of 1 hour or as long as overnight.

6. 6

   Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.

7. 7

   In a small bowl, use a fork to whisk together the egg yolk with 1 teaspoon of water. Spread the demerara sugar in an even layer on a rimmed baking sheet or baking pan.

8. 8

   Unwrap the chilled logs and coat the outside with the egg yolk wash, then roll each log in the demerara sugar, pressing on all sides to adhere.

9. 9

   Using a sharp knife, cut the logs into rounds about ½ inch thick. Arrange the rounds on the prepared baking sheets, spacing them about 2 inches apart. Keep remaining dough refrigerated between batches.

10. 10

    Bake until the bottoms are lightly golden, approximately 15 to 16 minutes.

11. 11

    Allow the cookies to cool briefly on the baking sheet before moving them to a wire rack to cool completely.