Toasted Pecan Cara-Sel Shortbread Recipe
Recipe provided by The Ardent Homesteader
~1 cup (100g) toasted pecans, chopped as fine or rough as you like
1 1/2 cups + 2 tbsp (188g) all purpose flour
1/2 tsp Diamond Crystal Kosher salt (less if Morton’s)
1 + 1/2 sticks (3/4 cup) unsalted butter, softened
3 tbsp sugar
1/4 cup (2oz) Cara-Sel caramel, room temp flaky salt (optional)
Combine pecans, flour, and salt in a small bowl.
Using a stand mixer or large bowl + handheld mixer, cream butter, sugar, and caramel. Add dry ingredients and mix until well combined.
Transfer dough to a large sheet of plastic wrap or parchment paper. Use your hands to smoosh it into a long (~12-13”) log-like shape – it won’t be perfect yet – you just want to make it as even as possible.
Wash your hands and then fold the wrap up and over the dough and use it to press and roll it into a nice round log. Roll up tightly and chill for 90 mins or freeze for 20.
Line two baking sheets with parchment paper. Transfer chilled log to cutting board and
slice into rounds (mine were between 1/4“ and 1/2”), rotating log about a quarter turn every few slices to help keep them round.
Place dough rounds on prepared baking sheets and freeze for 20 mins. If you don’t have room in your freezer you can load up one sheet and separate them when it is time to bake.
Preheat oven to 325o before you are ready to bake.
Space cookies 1” apart and sprinkle with flaky salt (if using). Bake, rotating sheets top to bottom and front to back halfway through, until golden brown around the edges, 20-24 mins. Let cookies set up slightly on baking sheets, then transfer to a wire rack to cool completely (cookies will firm up and get crisper as they cool).
DO AHEAD: Make the dough log and freeze it, well wrapped until a craving strikes. Your future self will thank you.