Cacao-Pecan Shortbread Cookies

Photo: Chris Paulk

Ingredients

1 cup PECANS, COARSELY CHOPPED

1 1/4 sticks (10 TABLESPOONS) BUTTER

1/2 cup CONFECTIONERS' SUGAR

1/2 VANILLA BEAN, SPLIT, SEEDS SCRAPED

1 teaspoon PURE VANILLA EXTRACT

1/2 teaspoon KOSHER SALT

1 1/2 cups ALL-PURPOSE FLOUR

1/4 cup FINELY CHOPPED CACAO NIBS

3 tablespoons VANILLA SUGAR

1 LARGE EGG, LIGHTLY BEATEN

1 tablespoon COLD WATER

Preparation

PREHEAT THE OVEN TO 350°.

SET THE BUTTER OUT TO SOFTEN.

SPREAD THE CHOPPED PECANS ON A RIMMED BAKING SHEET AND TOAST FOR ABOUT 4-6 MINUTES, UNTIL LIGHTLY BROWNED AND FRAGRANT. LET COOL.

PUT THE SOFTENED BUTTER IN A LARGE BOWL. BEAT THE BUTTER, CONFECTIONERS' SUGAR, VANILLA BEAN SEEDS, VANILLA EXTRACT AND SALT AT MEDIUM SPEED UNTIL FLUFFY.

ADD THE FLOUR, MIXING IN 1/2 AT A TIME. BEAT AT LOW SPEED UNTIL JUST INCORPORATED. STIR IN THE PECANS AND CACAO NIBS. MIX WELL.

TRANSFER THE DOUGH TO A WORK SURFACE AND ROLL INTO A 1 1/2-INCH-THICK LOG. WRAP THE LOG IN PLASTIC OR PARCHMENT PAPER AND REFRIGERATE 1 HOUR, UNTIL CHILLED.

LINE 2 LARGE BAKING SHEETS WITH PARCHMENT PAPER. SPREAD THE VANILLA SUGAR ON A PLATTER.

MIX THE EGG AND WATER TOGETHER TO CREATE AN EGG WASH. BRUSH THE LOG WITH THE EGG WASH AND ROLL IN THE SUGAR. SLICE THE LOG INTO 1/2-INCH-THICK ROUNDS. PLACE THEM ON THE PREPARED BAKING SHEETS, ABOUT 1 INCH APART.

BAKE THE COOKIES FOR ABOUT 15 MINUTES, UNTIL THE EDGES ARE GOLDEN; ROTATE THE BAKING SHEETS FROM TOP TO BOTTOM AND FRONT TO BACK HALFWAY THROUGH BAKING. TRANSFER THE COOKIES TO A WIRE RACK AND LET STAND UNTIL COMPLETELY COOLED.

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About

I Love shortbread cookies. Both the dough and cookies can be made ahead and they always have a nice texture. You can take a basic recipe and add a variety of nuts, fruits or herbs for a unique twist on this classic cookie. We like the nutty crunch of toasted pecans and the earthy cacao nibs in this version.
If you're looking for make ahead, cookie dough, this one is a winner.