I am beginning to think that I misnamed this blog. After looking at all the recipes I've posted I am thinking perhaps it should have been Cookie Coo. Thoughts?
Well, that's a joke of course (or, maybe not) but, I have been just a little obsessed with cookies recently. I have only posted a small portion of the cookies I've made...so please hold onto those pants with the elastic waist a little longer, you know the ones. I'm not quite finished with my cookie gluttony.
These shortbread cookies have been a favorite of mine for years now. They are super simple and super tasty. Plus they have real vanilla bean beat into the dough. Anything that uses a real life vanilla bean gets an A+ from me. I love the depth of flavor it adds to baked goods and I also love how purdy the black specks look in the dough. See?
I make this shortbread every year to give away for goodies around the holidays; and I always make extra for myself. These freeze very well and I usually make enough to last me several months past Christmas. And the best (or worst?) part? They taste even better straight out of the freezer so need to unthaw. Just snatch and snarf!
Jazz these babies up with a little colored sugar and you've got some festive shortbread you can take out on the town.
PRINT THIS RECIPE!!
Pecan Vanilla Shortbread
Adapted from Food and Wine
Makes Approx 30 cookies
3/4 cup (75 grams) pecans, coarsely chopped
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1/2 cup (55 grams) powdered sugar
1/2 vanilla bean, split lengthwise and seeds scraped
1/2 tsp pure vanilla extract
1/2 tsp kosher salt
1 1/2 cups (210 grams) all purpose flour
1/4 cup sugar in the raw or other coarse sugar
1 egg yolk, lightly beaten
Preheat oven to 350F. Spread the pecans on a baking sheet and toast for 5-7 minutes or until nuts are lightly browned and fragrant. Set aside to cool.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, powdered sugar, vanilla bean and seeds, vanilla extract and salt on medium speed until light and fluffy. Reduce speed to low and add the flour in three batches until incorporated. Remove the vanilla bean from the bowl and stir in the pecans.
Transfer dough to plastic wrap and use wrap to help guide and roll the dough into a 1 1/2 inch thick log. Wrap the log in the plastic and refrigerator the dough for 1 hour and up to 3 days.
Line two baking sheets with parchment paper and set aside near your work area. Spread raw sugar on a cutting board. Brush the chilled dough log with the egg yolk and roll in the sugar, using your fingers to coat the log entirely with the sugar. Slice dough into 1/2 inch rounds and place on prepared baking sheets, approximately 1 inch apart.
Bake the cookies in the 350F oven for 20 minutes or until the edges are lightly golden brown. Rotate baking sheets halfway through baking if baking two sheets at a time.
Transfer cookies to a wire rack to cool and then...