Classic Pecan Shortbread Cookies Recipe

• ½ cup chopped pecans
• 2 tablespoons cornstarch
• 1 cup all-purpose flour
• ⅓ cup white sugar
• ¾ teaspoon salt
• ½ cup unsalted butter, chilled, cut into 1-inch cubes
• 3 egg yolks, divided
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• ⅓ cup turbinado sugar or brown sugar, for rolling

Note: The total time does not include 2 hours of inactive time.

1. 1

   Preheat the oven to 350 degrees Fahrenheit with a rack in the center position.

2. 2

   Spread the chopped pecans on a baking sheet and bake until fragrant, about 5 minutes. Let the pecans cool.

3. 3

   In the bowl of a stand mixer fitted with a paddle attachment, combine the cornstarch, flour, sugar, and salt. (Alternatively, use a large bowl and electric mixer.)

4. 4

   Add the butter. Beat butter on low speed until the mixture looks crumbly with some large pieces of butter remaining.

5. 5

   Add 2 egg yolks, vanilla extract, almond extract, and pecans, then pulse a few more times to incorporate.

6. 6

   Transfer the shortbread mixture to a clean surface and form cookie dough into a 12x2-inch rectangular log. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

7. 7

   Brush the shortbread all over with the remaining egg yolk and coat with turbinado sugar. Cut the log crosswise into 24 ½-inch cookies.

8. 8

   Transfer the cookies to a parchment paper-lined baking sheet.

9. 9

   Bake until the shortbread is golden brown, about 25–30 minutes.

10. 10

    Remove the pan or cookie sheet from the oven and allow the cookies to cool to room temperature in the pan set over a wire rack.

11. 11

    Store baked cookies in an airtight container at room temperature.

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