Pecan Shortbread Cookies

• 3/4 cup pecans, coarsely chopped
• 10 tablespoons unsalted butter, at room temperature
• 1/2 cup confectioners' sugar
• 1/2 vanilla bean, split lengthwise, seeds scraped
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 cups all-purpose flour
• 3 tablespoons turbinado sugar
• 1 large egg yolk, lightly beaten

1. Preheat the oven to 350u0b0. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
2. In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes.
3. Add the flour in 3 batches, beating at low speed until just incorporated.
4. Discard the vanilla bean.
5. Stir in the pecans.
6. Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.
7. Line 2 large rimmed baking sheets with parchment paper.
8. Spread the turbinado sugar on a platter.
9. Brush the log with the egg yolk and roll in the sugar.
10. Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
11. Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking.
12. Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.

pecans, unsalted butter, confectioners, vanilla bean, vanilla, kosher salt, flour, turbinado sugar, egg yolk

Taken from www.food.com/recipe/pecan-shortbread-cookies-401235 (may not work)