Rosemary Pecan Shortbread Cookies
Salty, herby, and perfectly crispy. While they bake you’ll wonder if you lit a candle? No, that’s the rosemary pecan shortbread, babe. See how it’s made here.
Makes 40-48 cookies
Time: 5 hours or overnight (1 hour active time, 4 hour+ chill time)
Special Equipment
Stand mixer with paddle attachment
Plastic wrap
Food processor
Pastry brush
Ingredients
2 ½ sticks cold salted butter, cut into 1” cubes (chill until right before beating)
½ cup granulated sugar
⅓ cup light brown sugar
1 teaspoon vanilla extract
1 ½ teaspoon finely chopped rosemary
2 ¼ cup flour
1 teaspoon kosher salt
2 cups toasted pecans, cooled completely
1 egg (for the egg wash)
Flaky sea salt
Make Them!
Set aside 12 whole pecans (for the very last step). Using a food processor, blitz the rest of the toasted pecans until they are the size of cooked quinoa. Mix 1 cup of the pecans into a large bowl with the flour and salt. Set the other cup aside for the final steps.
In a stand-mixer fitted with the paddle attachment, cream your cold butter, sugars, vanilla extract and rosemary on medium-high for 3 minutes, until fluffy.
Scrape the sides of the mixer down and slowly incorporate the flour mixture, on medium-low.
Lay out two large pieces of plastic wrap on your counter. Remove the dough and separate into two balls. While holding the ball in your hand, roll into a rough log and then set on the center of the plastic wrap. Roll the plastic wrap over the dough and then roll the log into a 12” long piece (it should be about 1½ ” wide). Repeat for the other dough ball and refrigerate for a minimum of 4 hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Whisk the egg for the egg wash. Pour the remaining pecan pieces into a large dish (to roll the dough log onto).
Remove the first dough log from the fridge and take off the plastic wrap. On a cutting board, brush the outside of the log with the egg wash. Roll the dough log in the pecan pieces to completely cover the outside. Sprinkle on more to cover any bald patches. Slice the log into ⅓ ” thick coins.
Place onto your parchment lined sheet and add a pecan into the center of each one, or every other one. Bake for 12-14 minutes, or until the outside has started to turn golden, but not brown. Remove from the oven and allow to cool completely. Enjoy with a cup of afternoon tea. Cheers!
