adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pecan Shortbread Cookies
Pecan Shortbread Cookies
0 Likes
Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
98 minutes
Delicious pecan shortbread cookies with a crispy texture and plenty of pecans, topped with golden demerara sugar for a beautiful touch, perfect for gifting.
Ingredients:
  • 1 egg yolk
  • 1 cup unsalted butter, softened to room temperature
  • 2/3 cup white sugar
  • 2 teaspoon pure vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 cup finely chopped pecans
  • 2/3 cup demerara sugar or finely chopped pecans
Instructions:
  • Collect all the ingredients required.
  • Cream together butter, white sugar, and vanilla until smooth using an electric mixer in a large bowl.
  • Combine the flour, pecans, and salt, then mix on low with an electric mixer until dough forms.
  • On a long piece of plastic wrap, divide the dough in half. Start shaping the first portion into a round log that is 1 1/2 inches wide and 10 inches long using the plastic wrap to help you. Press together firmly if the dough feels crumbly. Repeat the process with the second portion of dough.
  • Tightly wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour, or preferably overnight.
  • Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper.
  • Combine egg yolk and 1 teaspoon water in a small bowl, gently whisking with a fork. Sprinkle demerara sugar evenly over a rimmed baking sheet or 13x9-inch baking pan.
  • Brush the dough with the egg yolk mixture, then press all sides into demerara sugar using the plastic wrap to help hold the log.
  • Using a sharp knife, slice the dough logs into 1/2-inch thick rounds. Place them on the baking sheets, ensuring they are about 2 inches apart. Wrap the dough in plastic wrap and refrigerate between batches.
  • Bake until the bottom is lightly browned, approximately 16 minutes in the preheated oven.
  • Allow the dish to rest on the baking sheet for 5 minutes before transferring it to a wire rack to cool thoroughly.

Similar Recipes