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Name: Pecan Shortbread Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 3/4 cup Pecans chopped; 10 tablespoon Unsalted butter softened; 1/2 cup Confectioners Sugar; 2 teaspoon Vanilla; 3/4 teaspoon Kosher Salt; 1 1/2 cup All purpose flour plus more for dusting; 1 Egg yolks beaten; 1/4 cup demerara sugar

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INGREDIENTS

3/4 cup Pecans ; chopped
10 tablespoon Unsalted butter ; softened
1/2 cup Confectioners Sugar
2 teaspoon Vanilla
3/4 teaspoon Kosher Salt
1 1/2 cup All purpose flour ; plus more for dusting
1 Egg yolks ; beaten
1/4 cup demerara sugar

Servings

INSTRUCTIONS

Preheat oven to 350 and set oven rack in middle position.

Place pecans on baking sheet and toast for 5 min, until fragrant. Cool on baking sheet.

Cream butter, confectioners sugar, vanilla and salt until smoother and lightened a bit, two to three minutes. Add flour and mix on low just til fully combined. Add pecans and mix.

Turn drought onto surface lightly dusted with flour. Dust the drought with a little flour. Shape and roll into an squared log, 1 1/2-2 in wide and 1 1/2-2 inches high dusting with more flour as necessary. Wrap the dough in plastic wrap and chill for at least 1 hour or overnight, until the dough has gotten very firm.

Preheat oven to 350 and set 2 oven racks in the center position. Line 2 baking sheets with parchment.

Lightly beat the egg yolk and 1/2 t. water in small bowl and set aside. Pour the demerara sugar into rimmed baking sheet. Slice the chilled log in 1/2 to make it more manageable. Working with one log at a time, brush all sides of the log with the yolk mixture, then roll in the sugar, pressing as necessary, until fully coated.

Use a serrated knife to slice each log into about 12 individual cookies, each about 1/2 in thick. Place the cookie slices onto the prepared baking sheets, leaving about 2 in of space between each. Bake, rotating from top to bottom and front to back halfway through, until lightly golden, 18-20 min. Let the cookies cool on the sheets for a few minutes, then transfer to rack to cool completely. Will keep at room temp for a week.

To freeze : separate layers with wax paper. To room temp to serve.

NOTES

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Pecan Shortbread Cookies

3/4 cup Pecans chopped
10 tablespoon Unsalted butter softened
1/2 cup Confectioners Sugar
2 teaspoon Vanilla
3/4 teaspoon Kosher Salt
1 1/2 cup All purpose flour plus more for dusting
1 Egg yolks beaten
1/4 cup demerara sugar

Preheat oven to 350 and set oven rack in middle position.
Place pecans on baking sheet and toast for 5 min, until fragrant.  Cool on baking sheet.
Cream butter, confectioners sugar, vanilla and salt until smoother and lightened a bit, two to three minutes.  Add flour and mix on low just til fully combined.   Add pecans and mix.
Turn drought onto surface lightly dusted with flour.  Dust the drought with a little flour.  Shape and roll into an squared log,  1 1/2-2 in wide and 1 1/2-2 inches high dusting with more flour as necessary.  Wrap the dough in plastic wrap and chill for at least 1 hour or overnight, until the dough has gotten very firm.
Preheat oven to 350 and set 2 oven racks in the center position.  Line 2 baking sheets with parchment. 
Lightly beat the egg yolk and 1/2 t. water in small bowl and set aside.  Pour the demerara sugar into rimmed baking sheet.  Slice the chilled log in 1/2 to make it more manageable.  Working with one log at a time, brush all sides of the log with the yolk mixture, then roll in the sugar, pressing as necessary, until fully coated.  
Use a serrated knife to slice each log into about 12 individual cookies, each about 1/2 in thick.  Place the cookie slices onto the prepared baking sheets, leaving about 2 in of space between each.  Bake, rotating from top to bottom and front to back halfway through, until lightly golden, 18-20 min.  Let the cookies cool on the sheets for a few minutes, then transfer to rack to cool completely.  Will keep at room temp for a week.
To freeze : separate layers with wax paper.  To room temp to serve.

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Nutrition

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Serving Size: 1 Serving (50g)
Recipe Makes: 12 Servings

Calories: 249
Calories from Fat: 135 (54%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 2g
Cholesterol 42.9mg		13 %
Sodium 78mg		3 %
Potassium 50.3mg		1 %
Total Carbohydrate 26.9g		8 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 25.8g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 249

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