Pecan Shortbread Cookies

Ingredients

• 55 grams (2 ounces) pecan pieces

• 255 grams (1 3/4 cups) all-purpose flour

• Pinch of salt

• 2 sticks (1 cup) cold unsalted butter, cubed

• 150 grams (3/4 cup) sugar

• 1 egg yolk

Preparation

1. Preheat the oven to 350º F (175º C).

2. Toast the 2 ounces of pecans for 8 minutes until fragrant and lightly browned. Let them fully cool and then pulse them in a food processor until finely ground.

3. On low speed, beat together the 1 cup of butter and 3/4 cup sugar in the bowl of a stand mixer with a paddle attachment. Mix the sugar and butter for about 4 minutes until significantly lightened. Add the egg yolk and mix to combine.

4. Scrape down the bowl, and then add the pinch of salt, pecans, and 1 3/4 cups of all-purpose flour. Mix until combined and then scrape down the bowl. Be careful not to over mix.

5. Refrigerate the dough for 30 minutes and then roll it out onto a floured surface. Cut the cookies into your desired shape using a knife or cookie cutters and place them on a parchment lined baking sheet.

6. Bake the cookies for 10-12 minutes until they are lightly browned and firm. Once removed from the oven, put them on a wire rack to cool. They should be stored in airtight containers at room temperature until you eat them.

Notes

• Yield: ~ 36 cookies