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Brown Sugar Pecan Slice-and-Bake Shortbread

Ingredients · Serves 40 · Prep 30 min · Total 3 hr 30 min

  • ¾ cup pecans, about 85 g
  • 1 cup unsalted butter, softened (227 g)
  • ¾ cup brown sugar, packed (160 g)
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 2 ¼ cups all-purpose flour, spooned and leveled (280 g)
  • 3 tbsp turbinado sugar, for rolling
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Brown Sugar Pecan Slice-and-Bake Shortbread

Steps

  1. Heat the oven to 350°F (175°C). Spread the pecans on a sheet pan and toast until fragrant.
  2. Let the pecans cool, then chop them finely on a cutting board.
  3. In a large bowl, beat the butter, brown sugar, vanilla and salt on medium speed until creamy.
  4. Add the flour and mix on low speed until a soft dough forms.
  5. Stir in the chopped pecans.
  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.
  7. Roll each log in the parchment and twist the ends. Refrigerate until very firm.
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Brown Sugar Pecan Slice-and-Bake Shortbread

Steps, continued

  1. Heat the oven to 350°F (175°C) and line two sheet pans with parchment.
  2. Sprinkle the turbinado sugar on the counter. Unwrap the logs and roll them in it, pressing so it sticks.
  3. Slice the logs into 1/4-inch rounds with a sharp knife, turning the log a little after each cut so it stays round.
  4. Set the rounds on the pans 1 inch apart.
  5. Bake until the edges are golden.
  6. Cool on the pan 5 minutes, then move the cookies to a rack. Bake the second batch.