Description
A crisp, buttery shortbread with real toasted pecan flavor. The dough is easy to mix, rolls cleanly into tidy logs, and slices without crumbling. The edges wear a pecan–demerara rim that bakes into a caramel crunch. The bake is even. The finish is tender. The flavor is deep and toasty.
Equipment: stand mixer or food processor; rimmed baking sheets; parchment paper; wire cooling rack; sharp serrated knife; measuring cups and spoons; digital scale (helpful); small bowl; plastic wrap; optional muffin tin for perfectly round cookies
Ingredients
Units
Scale
- 1 1/2 cups (150 g) pecan halves, toasted and cooled, divided (see Steps)
- 1 cup (227 g) unsalted butter, cool but pliable
- 3/4 cup (90 g) confectioners’ sugar, sifted
- 2 tbsp (25 g) light brown sugar
- 2 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 2 cups (240 g) all-purpose flour
Pecan–Demerara Rim:
- 1/3 cup (65 g) demerara or turbinado sugar
- 2 tbsp (10 g) very finely chopped toasted pecans
- 1/4 tsp flaky sea salt
- 1 tbsp (14 g) unsalted butter, melted (for brushing; keeps the dough egg-free)
Instructions
- Toast the pecans. Heat the oven to 350°F. Spread all the pecans on a rimmed sheet. Bake 6–8 minutes until fragrant and a shade deeper. Cool completely.
- Divide the nuts. Very finely chop or pulse 3/4 cup (about 75 g) to a sandy texture. Chop the remaining 3/4 cup to small, even bits. Set aside.
- Make the rim mix. In a small bowl, combine demerara sugar, 2 tbsp very finely chopped pecans, and flaky salt. Set aside.
4A) Mixer method. Beat butter, confectioners’ sugar, and brown sugar on medium-low until smooth and creamy, about 1–2 minutes. Mix in vanilla and fine salt. Add flour and the 3/4 cup finely ground pecans. Mix on low just until a soft dough forms and no dry flour remains. Fold in the 3/4 cup chopped pecans by hand.
4B) Processor method. Pulse the 3/4 cup finely ground pecans with confectioners’ sugar, brown sugar, flour, and fine salt until even. Add butter in chunks and vanilla. Pulse until the dough clumps and holds when pressed. Fold in the 3/4 cup chopped pecans by hand. - Shape and chill. Divide dough in half. Roll each half into a neat log about 1.75 inches in diameter and 8–9 inches long. Wrap tightly in plastic. Chill until very firm, at least 2 hours and up to 3 days. For round logs, roll the wrapped logs a few times during the first 10 minutes of chilling.
- Rim the logs. Unwrap a log. Lightly brush the outside with melted butter. Roll in the pecan–demerara rim mix to coat. Repeat with the second log.
- Slice. Use a sharp serrated knife to cut 1/3-inch slices. If a slice crumbles, let the log sit 3–5 minutes and try again.
- Bake. Line sheets with parchment. Space cookies 1 inch apart. Bake at 350°F for 15–18 minutes, rotating the pans at 8 minutes, until edges are lightly golden and centers look set. For perfect rounds, nestle slices in the wells of an ungreased muffin tin and bake 16–18 minutes.
- Cool and store. Rest cookies on the sheet for 2 minutes. Move to a rack to cool. Cookies crisp as they cool. Store airtight at cool room temperature for up to 1 week.
Notes
Make-Ahead:
- Chill logs up to 3 days.
- Freeze logs up to 3 months. Wrap in plastic, then foil.
- Slice from frozen and add 1–2 minutes to the bake time.
- Baked cookies freeze well for 2 months. Layer with parchment.
Notes:
- Slightly original element here: the rim uses melted butter as the adhesive instead of an egg wash. This keeps the dough fully egg-free, holds the demerara and pecan bits in a thin, even coat, and bakes into a clean caramel snap without a shiny egg sheen. The tiny pinch of flaky salt in the rim wakes up the toasted pecan flavor.
- The “double pecan” approach matters. Finely ground pecans blend with the flour and sugar for aroma, while the chopped pecans give real nut texture in each bite.
- Thickness controls texture. Thin slices bake snappier. Slightly thicker slices bake tender with a light short crumb. Stay near 1/3 inch for balance.
- If spread is a worry, keep your butter cool-pliable, not greasy. Chill the logs firm. Bake from cold sheets. The muffin-tin trick locks in round edges.
- Flavor accents that stay true. A shy pinch of cinnamon in the dough works. Brown the butter and cool it to room temp for a deeper nutty note; if you brown the butter, chill the mixed dough 30 minutes before shaping.
- Allergens. Contains tree nuts, wheat, and dairy.
Troubleshooting:
- Crumbly slices: the log is too cold or the knife is dull. Rest a few minutes and use a clean, gentle sawing motion.
- Greasy dough: butter was too soft. Chill the bowl 10 minutes, then resume.
- Pale bottoms: add 1–2 minutes. The edges should show a light golden ring.
- Uneven rounds: trim the ends, rotate the log a quarter turn after each slice, or bake in a muffin tin.
Storage:
- Room temp, airtight: 7 days.
- Freezer, baked: 2 months.
- Freezer, unbaked logs: 3 months. Slice straight from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Fat: 8 g
- Carbohydrates: 10 g
- Protein: 1 g
