Pecan Shortbread Cookies
1 ½ cups pecans, coarsely
chopped
1 ¼ cups unsalted butter at
room temperature
1 cup confectioners’ sugar,
sifted
1 vanilla bean, split
lengthwise, seeds scraped
1 teaspoon vanilla extract
1 teaspoon kosher salt
3 cups all-purpose flour
6 tablespoons turbinado or
demerara sugar
2 egg yolks, lightly beaten
1. Spread chopped pecans on rimmed baking sheet and
toast for about 6 minutes or until lightly browned and fragrant. Let cool.
2. In bowl of standing mixer fitted with paddle,
beat butter with confectioners’ sugar on medium speed until fluffy, about 2
minutes.
3. Add scraped vanilla bean and its seeds, vanilla
extract, and salt to bowl. Beat at medium speed about 1 minute.
4. Add flour, 1 cup at a time, beating at low speed
just until incorporated.
5. Discard vanilla bean. Stir in toasted pecans.
6. Divide dough into two equal parts. Transfer half
the dough at a time to work surface and roll into 1 ½-inch-diameter log. Wrap
logs in plastic wrap or parchment paper and refrigerate for about 1 hour.
7. Spread the turbinado sugar on a platter. Brush
the logs with beaten egg yolk and roll in turbinado sugar.
8. Slice logs into 3/8-inch thick rounds. Transfer
rounds to ungreased baking sheets, spacing about 1 inch apart.
9. Bake in 350°F. oven until cookies’ edges are
light brown, about 15 to 18 minutes, rotating baking sheets midway through cooking
time.
10. Transfer cookies to wire rack and let stand until
cooled completely, about 30 minutes, before serving.
