1 1/2cupsunbleached, all-purpose flour, plus more for dusting
1egg yolk, beaten
1/8cupdemerara sugar(Note: You'll use less than this, but you need extra to roll the dough in.)
Preheat the oven to 350°F. Place the pecans on a baking sheet and toast for around five minutes, until fragrant. Cool on the baking sheet. (This can be done in advance. Store at room temperature.)
For the Cookie Dough
In the bowl of an electric mixer, use the paddle attachment to cream the butter, powdered sugar, vanilla, and salt until smooth and lightened a bit, around two to three minutes. Scrape the bowl with a spatula.
Add the flour and mix on low just until fully combined. Add the pecans and mix until combined. Scrape the bowl and make sure everything is evenly distributed and no visible flour remains.
Turn the dough onto a clean countertop lightly dusted with flour. Shape and roll into a squared log around 1 1/2 to 2 inches wide. Dust the dough with a little flour as necessary. Wrap the dough in plastic wrap or parchment and chill at least one hour or overnight, until the dough has fully hardened.
Preheat the oven to 350°F.
Lightly beat an egg yolk in a small bowl and set aside. Pour the demerara sugar into a small, rimmed baking sheet or shallow casserole pan. (The key is to have a flat bottom with sides.)
Divide the chilled log into two halves. Working with one log at a time, brush all sides of the log with egg yolk, then roll in the sugar, pressing as necessary, until fully coated.
Use a serrated knife to slice each log into about 12 individual cookies, each about 1/2" thick. Place the cookie slices onto lined baking sheets, leaving a little space between each.
Bake, rotating halfway, until lightly golden, around 20 minutes. Cool fully. (These freeze well and will keep at room temperature for at least a week.)
A recipe from Unpeeled. Copyright 2020. All rights reserved.