THE Recipes
Toasted-Pecan Shortbread Cookies with Buttercream Filling p.84
Makes approximately 24
2¾ cups all-purpose flour
½ cup finely chopped toasted pecans
¼ cup plus 1 tablespoon sugar, divided
¼ teaspoon salt
1 cup unsalted butter
¼ cup heavy whipping cream
2 egg yolks
1 teaspoon vanilla bean paste*
Buttercream Filling (recipe follows)
In the work bowl of a food processor, pulse together flour, pecans, ¼ cup sugar, and salt. Add butter; pulse until mixture is crumbly. In a small bowl, whisk together cream, egg yolks, and vanilla bean paste. With food processor running, slowly pour mixture through spout, and pulse until mixture forms a ball. Place dough between 2 pieces of parchment paper, and roll to a ¼-inch thickness. Freeze for 30 minutes.
