SWEET AND SALTY PECAN SHORTBREAD

Sweet and Salty Pecan Shortbread image

Yield makes about 2 1/2 dozen 2-inch cookies

Number Of Ingredients 8

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1/2 pound (2 sticks) unsalted butter, softened
1/2 cup natural cane sugar
2 teaspoons sea salt
1/2 cup maple syrup
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups chopped pecans
1/3 cup demerara or turbinado sugar, plus more for sprinkling on top

Steps:

Cream the butter, natural cane sugar, and 1 teaspoon of the salt in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a wooden spoon and beat until light and fluffy (see Know-how, page 315). Mix in the maple syrup and vanilla until evenly incorporated. Slowly add the flour on medium speed or with a wooden spoon, stopping to scrape down the sides of the bowl several times, just until all the flour is incorporated; do not overmix. Add the pecans and stir to mix.
Turn the dough onto a piece of wax paper or plastic and roll into a 2-inch round log about 12 inches long. Combine the demerara sugar and remaining 1 teaspoon salt and stir to mix. Sprinkle the log evenly with the demerara sugar mixture and roll the log back and forth to adhere. Wrap and refrigerate for several hours or overnight, until firm.
When ready to bake, preheat the oven to 350°F. Lightly grease two baking sheets or line with parchment paper.
Cut the dough into 1/4-inch-thick slices and arrange on the baking sheets, spaced about 1 inch apart. Sprinkle the tops of the cookies with demerara sugar and bake for 15 to 18 minutes, shifting racks and rotating the baking sheets halfway through, until lightly golden around the edges. Remove from the oven and let cool on the baking sheets for 5 minutes. Serve warm or transfer to a baking rack to cool completely. Store in an airtight container until ready to serve, or for up to 4 days.