Salted Buttery Pecan Shortbread Cookies
These Pecan Log Cookies are a delightful treat with a perfect balance of buttery flavor and crunchy toasted pecans. Coated in turbinado sugar for added texture and topped with a pecan half, these cookies are a perfect choice for any occasion.
Ingredients
Butter and Sugar Mixture
- 1 cup butter softened
- ¾ cup powdered sugar unsifted
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
Pecan and Sugar Coating
- 1 cup chopped toasted pecans
- 1 cup turbinado sugar
- 1 large egg lightly beaten
Pecan Topping
- 42 pieces pecan halves about 1 cup
Instructions
Making the Cookies
- Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. 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 350°F. 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 log in turbinado sugar.
- Cut logs into ⅓-inch-thick slices (you should have 42 cookies total), and place 1 inch apart on prepared baking sheets. 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.
Notes
- Refrigerating the dough for at least 4 hours ensures the cookies hold their shape when baked.
- These cookies can be stored in an airtight container for up to a week.