Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (60g) pecans, roughly chopped
  • 2 tbsp (25g) turbinado sugar
  • 1/2 tsp (1g) flaky sea salt

Instructions:

  1. Place the chopped pecans in a dry skillet over medium heat. Toss frequently for 3–5 minutes until the nuts smell nutty and turn a shade darker. Remove immediately to prevent burning.
  2. Beat the softened butter and powdered sugar using an electric mixer on medium-high for about 2 minutes until pale and fluffy. Stir in the vanilla extract until combined.
  3. Sift the flour, cornstarch, and fine sea salt directly into the butter mixture. Mix on low speed just until the dough begins to clump together.
  4. Turn the dough onto a piece of parchment paper. Shape it into a tight cylinder (about 2 inches in diameter). Wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  5. Preheat oven to 325°F (160°C). Slice the chilled log into 1/2-inch thick discs.
  6. Dip the edge of each cookie in turbinado sugar and top with a pinch of flaky sea salt before baking for 25 minutes.