Pecan Sandies
Classic shortbread cookies filled with toasted pecans and vanilla beans with a crisp coating of coarse sugar make these a wonderful and delicious "perfect anytime cookie."
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350℉. Spread the pecans on a parchment lined baking sheet and bake for 5 minutes. Remove and cool while preparing the dough.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth. Add the confectioners' sugar, vanilla bean seeds, salt and vanilla to the butter and blend on medium low until combined.
Add the flour a little at a time and mix until incorporated.
Fold in the pecans using a rubber spatula.
Place the dough on a large piece of parchment paper lightly dusted with flour. Form the dough into a log 1 ½ inches thick. Wrap the dough tightly in the parchment paper and refrigerate for at least 1 hour or overnight.
To bake preheat oven to 350℉.
Remove the dough from the refrigerator to rest while preparing the egg wash.
Lightly brush the entire log with the lightly beaten egg yolk and roll in the turbinado sugar to coat.
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Continue Reading at Savingdessert →Chef's Notes
Recipe adapted from The Craft of Baking by Karen DeMasco & Mindy Fox
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Reviews from the Original Source
This is the third shortbread cookie I’ve made from your site. They’ve all been so good!!
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