Treat the pecan lovers in your life with this salty-sweet shortbread.
These buttery, salty-sweetslice-and-bake cookieswill delight thebutter-pecan loverin your life.
For extra crunch, evenly coat both dough logs withturbinado sugarbefore slicing them into rounds.
Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
The dough can be made up to two days in advance if stored in the refrigerator.
Gradually add powdered sugar, beating until mixture is smooth, about 1 minute.
Stir in chopped toasted pecans and vanilla.
Whisk together flour and baking powder in a bowl.
With mixer running on low speed, gradually add flour mixture to butter mixture until blended.
Transfer dough to a work surface; shape into 2 (7-inch) logs.
Wrap logs separately in plastic wrap; refrigerate at least 4 hours or up to 2 days.
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Place turbinado sugar in a shallow dish.
Unwrap logs, and brush evenly on all sides with egg.
Roll each get in turbinado sugar.
Top each cookie with 1 pecan half, pressing lightly to adhere.
Bake in preheated oven until cookie edges are golden, 10 to 12 minutes.
Let cool 5 minutes on baking sheets.
Transfer cookies to a wire rack; cool 10 minutes.
