Pecan Shortbread Cookies

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Pecan Shortbread Cookies

So I'm in the process of making the cookies and took them out of the refrigerator.  Unfortunately because they're so cold they only crumble when trying to form it into a ball and the turbinado sugar does not stick.  Also when putting the pecan on top of the cookie the cookie crumbles and you have to re-form it around the pecan or the pecan will just fall off.  I tasted the dough and it's very good so I will try this a second time without refrigerating the doug.

INGREDIENTS

• 1/2 tsp. Kosher salt
• 2 1/4 c. all-purpose flour, spooned and leveled
• 1/2 c. Turbinado sugar
• 3 c. pecan halves, divided
• 1 tsp. pure vanilla extract
• 1 c. unsalted butter, at room temperature
• 1/2 c. granulated sugar

DIRECTIONS

1. Frist, Preheat oven to 350°F. Line two baking sheets with parchment. 
2. Then Spread 2 cups pecans on a rimmed baking sheet and toast just until fragrant, 7 to 8 minutes. Cool, then chop.
3. Beat butter, granulated sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. 
4. Next, Reduce speed to low and beat in flour, one large spoonful at a time, just until combined. Add chopped pecans and beat until incorporated. Cover and chill at least 1 hour or up to 24 hours.
5. Then Place turbinado sugar in a bowl. Divide dough into 36 (1 1/4- inch) balls, roll balls in turbinado sugar, and place, 2 inches apart, on prepared baking sheets. Gently press remaining pecans into the top of each cookie. Bake, rotating pans once, 
6. Then until edges are golden brown, 15 to 17 minutes. Cool on pans on wire racks 5 minutes, then transfer to racks to cool completely.
7. Enjoy It !

Recipes adapted from :   foolproofliving.com