Salted Butter-Pecan Shortbread Cookies

Active Time:
15 mins
Chill Time:
4 hrs
Total Time:
4 hrs 40 mins
Yield:
3 ½ dozen
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.