SALTED BUTTER-PECAN SHORTBREAD COOKIES (BUTTONS SMITH)
Steps:
- Beat butter in stand mixer w/ paddle attachment until creamy, about 1 minute. Slowly add powdered sugar until mixture is smooth.
- Stir in chopped pecans and vanilla
- Whisk together flour and baking powder in medium bowl, gradually add to butter mixture on low speed until blended. Mixture will be crumbley
- transfer dough to work surface covered w/ plastic wrap, form into 2 7-inch logs, about 2" in diameter. Wrap in plastic wrap, refrigerate for at least 4 hrs and up to 2 days.
- Preheat oven to 350. Line 2 baking sheets w/ parchment. Place turbinado sugar in large dish, beat egg and then brush logs with beaten egg mixture. Roll logs in sugar, cut into 1/3 inch slices, place 1 in. apart on parchment. Place a pecan half on each slice and press gently to adhere. Bake 10-12 minutes, until golden, and let cool on cookie sheets for 5 minutes. Remove to wire cooling rack for another 10 minutes
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