Salted Butter-Pecan Shortbread Cookies


1c butter, softened
¾c unsifted powdered sugar
1c chopped toasted pecans
1 tsp. vanilla extract
2c all-purpose flour
¼ tsp. baking powder
1c turbinado sugar
1 large egg, lightly beaten
42 pecan halves (about 1 cup)


Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, beating until mixture is smooth, about 1 minute. Stir in chopped toasted pecans and vanilla.

Whisk together flour and baking powder in a bowl. With mixer running on low speed, gradually add flour mixture to butter mixture until blended. Transfer dough to a work surface; shape into two 7’ logs. Separately in plastic wrap; refrigerate at least 4 hours or up to 2 days.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Place turbinado sugar in a shallow dish. Unwrap logs and brush evenly on all sides with egg. Roll each log in the sugar. Cut each log into 1/3” thick slices (you should have 42 cookies total), and place 1” apart on prepared baking sheets. Top each cookie with one pecan half, pressing slightly to adhere.

Bake in preheated oven until cookie edges are golden, 10-12 minutes. Let the cookies cool 5 minutes on baking sheets. Transfer cookies to a wire rack, cool 10 minutes.