Pecan Shortbread Cookies

Recipe View 5 mins Prepare: Gather all ingredients and ensure butter is properly softened. (5 minutes)

Recipe View 5 mins Cream: In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy. Stir in vanilla extract. (5 minutes)

Recipe View 5 mins Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the butter mixture, beating on low speed until just combined. Stir in the chopped pecans. (5 minutes)

Recipe View 10 mins Shape the Dough: Divide the dough in half. On a lightly floured surface, gently shape each portion into a log approximately 1 1/2 inches in diameter and 10 inches long. If the dough is crumbly, gently knead it until it comes together. (10 minutes)

Recipe View 1 hrs Chill: Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. (1 hour+)

Recipe View 5 mins Preheat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View 3 mins Prepare Egg Wash: In a small bowl, whisk together egg yolk and 1 teaspoon of water. Spread demerara sugar on a plate or shallow dish. (3 minutes)

Recipe View 5 mins Coat: Unwrap one dough log at a time. Brush the log evenly with the egg wash. Roll the log in demerara sugar, pressing gently to adhere. (5 minutes)

Recipe View 10 mins Slice and Bake: Using a sharp knife, slice the dough into 1/2-inch thick rounds. Place cookies on the prepared baking sheets, leaving about 2 inches between each. (10 minutes)

Recipe View 16 mins Bake: Bake in the preheated oven for 15-16 minutes, or until the edges are lightly golden and the bottoms are lightly browned. (15-16 minutes)

Recipe View 20 mins Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (20 minutes)