Salted Butter-Pecan Shortbread Cookies
Salted Butter-Pecan Shortbread Cookies
Ingredients
1 cup butter, softened
¾ cup unsifted powdered sugar
1 cup chopped toasted pecans
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon baking powder
1 cup turbinado or Demerara sugar
1 large egg, lightly beaten
42 pecan halves (about 1 cup)
Directions
Beat butter in a stand mixer fitted with a paddle attachment
on medium speed until creamy, about 1 minute. Gradually add powdered sugar,
beating until mixture is smooth, about 1 minute. Stir in chopped toasted pecans
and vanilla.
Whisk together flour and baking powder in a bowl. With mixer
running on low speed, gradually add flour mixture to butter mixture until
blended.
Transfer dough to a work surface; shape into 2 (7-inch)
logs. Wrap logs separately in plastic wrap; refrigerate at least 4 hours or up
to 2 days.
Preheat oven to 350°F. Line 2 baking sheets with parchment
paper. Place turbinado sugar in a shallow dish. Unwrap logs, and brush evenly
on all sides with egg. Roll each log in turbinado sugar. Cut logs into
⅓-inch-thick slices (you should have 42 cookies total), and place 1 inch apart
on prepared baking sheets. Top each cookie with 1 pecan half, pressing lightly
to adhere.
Bake in preheated oven until cookie edges are golden, 10 to
12 minutes. Let cool 5 minutes on baking sheets. Transfer cookies to a wire
rack; cool 10 minutes.
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