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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 1 1/4 stick unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp demerara sugar
                                                                  • Yes No 1 large egg yolk
                                                                  • Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
                                                                  • In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes. Add the flour in 3 batches, beating at low speed until just incorporated. Discard the vanilla bean. Stir in the pecans.
                                                                  • 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 for about 1 hour, until chilled.
                                                                  • Line 2 large rimmed baking sheets with parchment paper. Spread the demerara sugar on a platter. Brush the log with the egg yolk and roll in the sugar. Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
                                                                  • Bake the shortbread cookies for about 20 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 cooled completely, about 30 minutes, before serving.
                                                                  Yields: 30cookies
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
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                                                                    stir
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                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
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                                                                    paper

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