Pecan Shortbread Cookies
Experience the medley of flavors and textures with these Pecan Shortbread Cookies. Each cookie is a work of art combining the crunch of toasted pecans, with the velvety smoothness of buttery shortbread enhanced by a touch of confectioners' sugar sweetness. The luscious and melt-in-your-mouth texture beautifully contrasts with the rusticity of demerara sugar crystals sprinkled on top. This recipe takes you on a journey to the heartwarming pleasures of baking transforming every bite into a cherished memory and an homage to timeless comforting tastes. Ideal for afternoon indulgence or as a star attraction on your holiday dessert table these cookies are more, than baked goods; they embody love and tradition in every delightful morsel.
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Servings: 24 cookies
Ingredients
- ¾ c chopped pecans
- 10 tbsp unsalted butter softened
- ½ c confectioners' sugar
- 2 tsp vanilla extract
- Scant ¾ tsp kosher salt
- 1½ c all-purpose flour plus more for dusting
- 1 egg yolk beaten
- ¼ c demerara or turbinado sugar Note: You'll use less than this, but you need extra to roll the dough in.
Instructions
- Preheat your oven to 350°F. Spread the pecans evenly on a baking sheet. Toast them for 5 minutes. Allow them to cool down.
- In a mixer combine softened butter, confectioners' sugar, vanilla extract and kosher salt until you achieve a smooth consistency.
- Mix in the flour until it is well combined add the toasted pecans.
- Transfer the dough onto a floured surface. Shape it into a log. Place it in the refrigerator to chill for an hour.
- Preheat your oven to 350°F. Line your baking sheets, with parchment paper for cleanup.
- Whisk an egg yolk with an amount of water. Brush this mixture over the dough. Roll it in demerara sugar.
- Slice the dough into slices that are approximately half an inch thick. Place these slices, on your baking sheets. Bake them for about 18 to 20 minutes or until they turn golden brown.
- Allow your cookies to cool on the baking sheets for a few minutes before transferring them onto a cooling rack to completely cool down.
Notes
Turning our loved Pecan Shortbread Cookies into a gluten-free treat isn't just, about making a few changes. It's like performing a magical reinvention! Replace the flour with your gluten-free flour blend (I suggest using one that includes xanthan gum to maintain the perfect texture). The key here is to embrace the spirit of experimentation. Gluten-free baking is a dance, unpredictable but incredibly rewarding. Remember, each type of flour has its own unique qualities so get a feel, for the dough as you progress. It might be more delicate. That's where its charm truly shines!