Brown Sugar Pecan Slice-and-Bake Shortbread

Steps

Kid helper. A child can do steps 3, 4, 5, 6, 7, 9 and 11: no knife, no heat. Steps marked “Grown-up” use a knife or heat. Cooking with kids

1. Heat the oven to 350°F (175°C). Spread the pecans on a sheet pan and

   toast (how to toast)

   Toast Heat nuts, seeds, spices or bread crumbs in a dry pan or oven until fragrant and lightly browned. 1. Spread them in a dry skillet over medium-low heat, or on a sheet pan at 350°F.2. Shake the pan or stir often.3. Watch and smell: the moment they smell nutty, they are close.4. Tip them onto a plate right away; the hot pan keeps cooking them. Done when: They are fragrant and a shade darker. Small seeds take 1 to 3 minutes; nuts in the oven 5 to 10. How to toast nuts, seeds, spices and bread: mistakes to avoid

   until fragrant.
   350°F⏱ Toast pecans: 8 minGrown-up: heat
2. Let the pecans cool, then

   chop (how to chop)

   Chop Cut food into bite-size pieces that don't have to match exactly. 1. Cut a flat side on round food and lay it on that side so it can't roll.2. Slice the food into strips about as wide as the pieces you want.3. Turn the strips and cut across them.4. Rock the knife over any big pieces until they are about the same size. Done when: The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to chop vegetables and herbs: mistakes to avoid

   them finely on a cutting board.
   ⏱ Cool pecans: 10 minGrown-up: knife, heat
3. In a large bowl,

   beat (how to beat)

   Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid

   the butter, brown sugar, vanilla and salt on medium speed until creamy.
   ⏱ Cream butter: 2 minKid step
4. Add the flour and mix on low speed until a soft dough forms.
   Kid step
5. Stir in the chopped pecans.
   Kid step
6. Divide the dough in half. On a sheet of parchment, shape each half into a log about 1 1/2 inches across and 8 inches long.
   Kid step
7. Roll each log in the parchment and twist the ends. Refrigerate until very firm.
   ⏱ Chill logs: 2 hrKid step
8. Heat the oven to 350°F (175°C) and

   line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   two sheet pans with parchment.
   350°FGrown-up: heat
9. Sprinkle the turbinado sugar on the counter. Unwrap the logs and roll them in it, pressing so it sticks.
   Kid step
10. Slice (how to slice)

    Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

    the logs into 1/4-inch rounds with a sharp knife, turning the log a little after each cut so it stays round.
    Grown-up: knife
11. Set the rounds on the pans 1 inch apart.
    Kid step
12. Bake until the edges are golden.
    350°F⏱ Bake: 13 minGrown-up: heat
13. Cool on the pan 5 minutes, then move the cookies to a rack. Bake the second batch.
    ⏱ Cool on pan: 5 minGrown-up: heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• If the log flattens on one side in the fridge, roll it on the counter after 30 minutes to round it out.
• Walnuts or toasted hazelnuts work in place of pecans.

Storage

Airtight at room temperature up to 10 days.

Make ahead

Wrapped logs keep 5 days in the fridge or 3 months in the freezer. Let a frozen log sit 10 minutes before slicing.

How long leftovers keep, and freezing and reheating: leftovers and storage.