Equipment
Ingredients
Cookie Dough
- 225 g unsalted butter, softened to cool room temperature
- 100 g light brown sugar, packed
- 5 ml vanilla extract
- 250 g all-purpose flour, sifted
- 3 g fine sea salt
Mix-ins
- 100 g pecans, finely chopped
Nutrition (per serving)
Method
Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant. Transfer to a cutting board, allow to cool completely, then finely chop. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and packed light brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
Beat in the vanilla extract until fully incorporated. Scrape down the sides of the mixing bowl.
Add the all-purpose flour and fine sea salt to the butter mixture. Mix on low speed until the dough just begins to come together. Do not overmix.
Gently fold the chopped toasted pecans into the dough until they are evenly distributed.
Turn the dough out onto a piece of plastic wrap. Knead it lightly just to bring it together, then shape it into a tight log about 5 cm in diameter. Wrap the plastic wrap tightly around the log.
Chill the wrapped dough log in the refrigerator for at least 1 hour, or until very firm.
Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.
Unwrap the firm dough log. Using a sharp knife, cut the log into rounds about 1 cm thick. Place the slices 2 cm apart on the prepared baking sheet.
Bake in the preheated 160°C (320°F) oven for 15 to 18 minutes. The cookies should be lightly golden on the edges but still appear slightly pale in the center.
Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Chef's Notes
- Toasting the pecans before adding them to the dough is a non-negotiable step; it draws out their natural oils and dramatically amplifies their rich, nutty flavor.
- Ensure your butter is softened to cool room temperature, roughly 18°C (65°F). If the butter looks shiny or greasy, it is too warm and will cause the cookies to spread flat in the oven.
- When slicing the chilled dough log, rotate it a quarter turn after every slice. This simple technique prevents the pressure of the knife from flattening one side, keeping your cookies perfectly round.
- Do not overmix the dough once the flour is added. Overworking develops gluten, which will compromise the delicate, melt-in-the-mouth crumbly texture that defines a great shortbread.
Storage
Refrigerator: 2 weeks — Store in an airtight container to prevent absorbing fridge odors.
Freezer: 3 months — Baked cookies or unbaked dough logs can be frozen. Thaw dough overnight in the refrigerator before slicing.
