Buttery Pecan Shortbread Cookies with Brown Sugar Crunch

Preheat your oven to 350°F (175°C) and line 2 large baking sheets with parchment paper.

In a large bowl, beat together the butter, white sugar, and vanilla using an electric mixer until combined.

Add the flour, pecans, and salt. Beat on low with the electric mixer until the dough comes together.

Divide the dough into 2 equal portions and shape each portion into a round log (1 ½ inches wide) using plastic wrap as assistance. If the dough is crumbly, press it firmly together.

Wrap both logs tightly in plastic wrap and chill for at least 1 hour or up to overnight.

In a small bowl, whisk together the egg yolk and 1 tsp water. Spread demerara sugar on a rimmed baking sheet or a 13x9-inch baking pan (for coating).

Unwrap the dough and brush it with the egg yolk mixture. Press all sides of the log into the demerara sugar, then slice the logs into ½-inch thick rounds using a sharp knife. Place the rounds on the prepared baking sheets about 2 inches apart. Refrigerate dough between batches if needed.

Bake the cookies until lightly browned at the bottom, approximately 15 to 16 minutes.

Let the cookies cool briefly on the baking sheet before transferring them to a wire rack to cool completely.