Either way, Pecans are delicious and so are shortbread cookies... So putting the two together is positively brilliant; and tomorrow (June 23rd) is National Pecan Sandie Day. Yet again, brilliant. So... Here we go...!! From about 1/2 way down the 3 ft stack of recipes in my bedroom closet.... with a few modifications... (Cause I can't help myself - They are they optional ingredients)
1/2 cup (4 oz) (113 g) Unsalted butter, softened
1/4 cup (1.25 oz) (31g) Confectioners’ sugar, sifted
1/3 cup (2.25 oz) (66 g) Light brown sugar, packed
1 large Egg yolk (save the white if you want to do an egg wash)
1 tsp Vanilla Extract or the Caviar of 1/2 Vanilla Bean
optional Pinch of Cinnamon
optional 1/2 tsp Orange Oil or the zest of 1/2 Orange
1 1/2 cups (7 oz) (188 g) AP Flour
1/4 tsp Fleur de Sel
1 1/2 cups (6 oz) (170g) Toasted Pecans; coarse ground
optional Egg White Wash
optional Demerara Sugar
Cream Butter, Confectioners' and Brown Sugar until fluffy.
Beat in the Egg Yolk, Vanilla, Cinnamon and Orange oil, mixing until well combined.
Preheat the oven to 350 degrees.