Best Salted Butter Pecan Shortbread Cookies Buttons Smith Recipes

SALTED BUTTER-PECAN SHORTBREAD COOKIES RECIPE

Steps:

• 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 2 (7-inch) logs. Wrap logs separately in plastic wrap; refrigerate at least 4 hours or up to 2 days.
• Preheat oven to 350°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 turbinado sugar. Cut logs into ⅓-inch-thick slices (you should have 42 cookies total), and place 1 inch apart on prepared baking sheets. Top each cookie with 1 pecan half, pressing lightly to adhere.
• Bake in preheated oven until cookie edges are golden, 10 to 12 minutes. Let cool 5 minutes on baking sheets. Transfer cookies to a wire rack; cool 10 minutes.

SALTED PECAN SHORTBREAD SQUARES

Steps:

• Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan., Place flour, confectioners' sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans. Bake 10-12 minutes or until light brown. Cool on a wire rack., For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts., Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift the shortbread out of pans. Gently peel off foil; cut each shortbread into 24 bars. Store in an airtight container.

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