Description
These buttery Pecan Shortbread cookies offer a sophisticated balance of rich lipids and toasted nuttiness, resulting in a perfectly fragile, ‘short’ crumb. The slice-and-bake method ensures a consistent texture and an elegant sugar-crusted edge in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
- 1/4 cup coarse sugar
- 1/2 cup additional finely chopped pecans
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for approximately 2 minutes until the mixture is pale and airy.
- Add the vanilla extract and beat on high speed until thoroughly incorporated and the emulsion is smooth.
- Reduce the mixer speed to low and gradually add the flour, cinnamon, and salt, mixing until a dough forms, then fold in the chopped pecans.
- Divide the dough into two equal portions and shape each into a log about 8 inches long; wrap tightly in plastic and refrigerate for 3 to 4 hours.
- Preheat your oven to 350°F (177°C) and combine the coarse sugar and extra pecans on a plate for the coating.
- Roll the chilled logs in the sugar mixture, slice into 12 even discs per log, and place them 2 inches apart on a lined baking sheet.
- Bake for 12 to 14 minutes until the edges are golden brown, then let rest on the sheet for 5 minutes before transferring to a wire rack to cool.
Notes
To ensure perfectly round cookies, gently rotate the dough log a quarter turn after every few slices to prevent one side from flattening. If you find the dough crumbling while you slice it, let it sit at room temperature for five minutes to slightly soften the fats before continuing. These cookies develop a deeper flavor if the dough is allowed to rest in the refrigerator for the full 5-day limit before baking.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Bake
- Cuisine: American