Active Time
25 MIN
Total Time
2 HR
Serves : Makes about 2 1/2 dozen cookies
© Ellen Silverman; The Craft of Baking Pu

How to Make It

Step 1    

Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.

Step 2    

In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes. Add the flour in 3 batches, beating at low speed until just incorporated. Discard the vanilla bean. Stir in the pecans.

Step 3    

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.

Step 4    

Line 2 large rimmed baking sheets with parchment paper. Spread the demerara sugar on a platter. Brush the log with the egg yolk and roll in the sugar. Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.

Step 5    

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. Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.

Make Ahead

The cookie dough can be frozen for up to 1 month.

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Aggregate Rating value: 5

Review Count: 3080

Worst Rating: 0

Best Rating: 5

Author Name: Diana Cole

Review Body: Amazing cookies!  Yeh.

Review Rating: 5

Date Published: 2016-11-25

Author Name: CooperCarr

Review Body: I'm surely gonna love this pastry.

Review Rating:

Date Published: 2017-01-25