Pecan Shortbread Cookies

Instructions

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1. - In a food processor, pulse pecans until they are finely ground. Then set them aside to use later.
2. - Make DoughIn a large bowl, beat butter, sugar and salt at medium speed with an electric mixer until the mixture is creamy. This should take about 1 minute.
3. - Add egg yolks, one at a time, mixing well after each addition. Add vanilla and mix well.
4. - Add the flour and the finely ground pecans. Mix until just combined.
5. - Press the dough into a single disc, wrap it in plastic wrap and refrigerate it for at least 2 hours. The dough can be left overnight in the refrigerator if need be.
6. - Make Dough.When ready to bake, preheat the oven to 375°F.
7. - Remove dough from the refrigerator. Let dough sit at room temperature for about 5 to 10 minutes, until it's slightly softened.
8. - On a lightly floured surface, roll into dough logs and then continue to roll the dough to reduce thickness, until the dough is ¼ inch thick. If the dough cracks, just press it back together.
9. - Cut the dough into 2 1/4 inch rounds and place them on an ungreased baking sheet.
10. - Sprinkle dough with white sparkling sugar. (optional).
11. - Bake cookies for 10 to 12 minutes or until they're golden light brown around the edges.
12. - Remove the baking sheet from the oven and place onto a cooling grid.
13. - Allow cookies to cool on the baking sheet for 5 minutes then transfer directly to the rack to cool completely.

Notes

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