Description
This Pecan Shortbread is a masterclass in cookie chemistry, utilizing a high fat-to-flour ratio and a precise thermal stabilization period to achieve a professional, tender crumb. With its rich buttery base and crunchy nut-sugar coating, this slice-and-bake recipe delivers sophisticated flavor and consistent results every time.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1.5 teaspoons pure vanilla extract
- 2 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (100g) finely chopped raw pecans
- 1/4 cup coarse sugar (for coating)
- 1/4 cup extra pecans, finely chopped (for coating)
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes until aerated.
- Add the vanilla extract and beat on high speed until the liquid is fully emulsified into the fat.
- Turn the mixer to low speed and slowly add the flour, cinnamon, and salt, mixing just until no streaks of flour remains.
- Fold in the 3/4 cup of pecans by hand until they are evenly distributed through the thick, slightly crumbly dough.
- Divide the dough into two equal portions and shape each into an 8-inch log about 2.5 inches in diameter; wrap each log tightly in plastic wrap.
- Refrigerate the logs for at least 3 to 4 hours to allow the flour to hydrate and the butter to stabilize.
- Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
- Combine the coarse sugar and additional 1/4 cup of pecans on a flat plate, then roll the chilled logs in the mixture, pressing firmly to coat the exterior.
- Use a sharp chef’s knife to slice the logs into rounds approximately 1/2 to 3/4 inch thick and place them 2 inches apart on the baking sheets.
- Bake for 12 to 14 minutes until the edges are lightly golden, then let rest on the hot pan for 5 minutes before cooling completely on a wire rack.
Notes
To ensure your shortbread has the perfect ‘short’ texture, avoid over-mixing the dough once the flour is added, as this can develop excess gluten and lead to a tough cookie. If the dough logs are too firm to slice easily after chilling, let them sit at room temperature for five minutes before cutting to prevent the edges from crumbling. Using a sharp knife and a single downward motion rather than a sawing motion will help maintain the clean, round shape of each cookie.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Slice and Bake
- Cuisine: American