Pecan Shortbread Cookies

Step 1

Preheat oven to 350°F. Line two

Step 2

baking sheets with parchment.

Step 3

Spread 2 cups pecans on a rimmed

Step 4

baking sheet and toast just until

Step 5

fragrant, 7 to 8 minutes. Cool, then

Step 6

chop. Beat butter, granulated sugar,

Step 7

vanilla, and salt with an electric

Step 8

mixer on medium speed until light

Step 9

and fluffy, 1 to 2 minutes. Reduce

Step 10

speed to low and beat in flour, one

Step 11

large spoonful at a time, just until

Step 12

combined. Add chopped pecans and

Step 13

beat until incorporated. Cover and

Step 14

chill at least 1 hour or up to 24 hours.Place turbinado sugar in a

Step 15

bowl. Divide dough into 36 (1 1/4-

Step 16

inch) balls, roll balls in turbinado

Step 17

sugar, and place, 2 inches apart,

Step 18

on prepared baking sheets.

Step 19

Gently press remaining pecans

Step 20

into the top of each cookie.

Step 21

Bake, rotating pans once, until

Step 22

edges are golden brown, 15 to 17

Step 23

minutes. Cool on pans on wire

Step 24

racks 5 minutes, then transfer to

Step 25

racks to cool completely.