A good pecan shortbread recipe is a must-have for any kitchen. It’s simply delicious on its own and it’s easy to customize for any occasion. Top it with your favorite jam or chocolate drizzle. This nutty, buttery shortbread cookie recipe can do just about anything!
In bowl of food processor, pulse pecan halves until finely ground.
In large bowl, beat butter, sugar and salt with electric mixer at medium speed until creamy, about 1 minute. Add yolks, one at a time, mixing well after each addition. Add vanilla; mix well. Add flour and ground pecans; mix just until combined. Press dough into a disc; wrap in plastic wrap. Refrigerate at least 2 hours or overnight.
Preheat oven to 375°F.
Let cold dough stand at room temperature 5-10 minutes until softened slightly. Roll dough 1/4-inch thick on lightly floured surface. If dough cracks, press it back together. Cut into 2-1/4 in. rounds and place on ungreased cookie sheet. Sprinkle with sparkling sugar. Bake 10-12 minutes or until golden brown at edges. Cool on pan on cooling grid 5 minutes; remove cookies to grid to cool completely.