Elegant Pecan Shortbread Cookies
Savor the delightful flavor and delicate texture of these elegant pecan shortbread cookies. A perfect blend of toasted pecans, creamy butter, and aromatic vanilla, wrapped in a crisp shell and finished with a sweet, sugary crunch. A sophisticated treat to elevate any occasion.
Ingredients
For Elegant Pecan Shortbread Cookies | |
|---|---|
| 3/4 | cup pecans, coarsely chopped |
| 10 | tablespoons unsalted butter, at room temperature |
| 1/2 | cup confectioners' sugar |
| 1/2 | vanilla bean, split lengthwise, seeds scraped |
| 1/2 | teaspoon pure vanilla extract |
| 1/2 | teaspoon kosher salt |
| 1 1/2 | cups all-purpose flour |
| 3 | tablespoons turbinado sugar |
| 1 | large egg yolk, lightly beaten |
Instructions
For Baking the Shortbread Cookies | |
|---|---|
| 1. | Preheat the oven to 350°F (180°C). Spread the coarsely chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool. |
| 2. | In the bowl of a standing mixer fitted with the paddle attachment, beat the unsalted butter with the confectioners' sugar, scraped vanilla seeds, pure vanilla extract, and kosher salt at medium speed until fluffy, about 3 minutes. |
| 3. | Add the all-purpose flour in 3 batches, beating at low speed until just incorporated. |
| 4. | Discard the split vanilla bean. |
| 5. | Stir in the toasted pecans. |
| 6. | Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled. |
| 7. | Line 2 large rimmed baking sheets with parchment paper. |
| 8. | Spread the turbinado sugar on a platter. |
| 9. | Brush the log with the lightly beaten egg yolk and roll in the turbinado sugar. |
| 10. | Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart. |
| 11. | Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. |
| 12. | Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 213.3 kcal |
| Protein | 2.6 g |
| Fat | 15 g |
| Carbohydrates | 17.9 g |
| Fiber | 1.1 g |
| Sugar | 5.2 g |
Published on Aug 10, 2024 by Luminița