Pecan Shortbread Cookies

Steps

1. Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and a shade darker, 3 to 5 minutes. Spread them on a plate to cool.
2. In a large bowl, beat the butter, 1/2 cup powdered sugar and the granulated sugar with a mixer on medium speed until creamy, about 2 minutes. Beat in the vanilla and water.
3. Add the flour and salt and mix on low speed just until the dough comes together. Stir in the cooled pecans.
4. Divide the dough in half and shape each half into a log about 1 3/4 inches across and 9 inches long. Wrap tightly in plastic wrap and chill until firm, at least 2 hours.
5. Heat the oven to 350°F and line two large baking sheets with parchment paper.
6. Slice the logs into 1/2-inch rounds with a sharp knife, giving the log a quarter turn every few cuts so it stays round. Set the slices about 1 inch apart on the pans.
7. Bake one pan at a time for 12 to 15 minutes, until the edges and bottoms are light golden brown.
8. Let the cookies cool on the pan for 5 minutes, then move them to a wire rack. Once cool, dust them with powdered sugar, if you like.

Good to know

• Make ahead: the wrapped logs keep in the fridge for up to 3 days or the freezer for up to 3 months. Let a frozen log sit out for 10 to 15 minutes before slicing, and add a minute or two to the baking time.
• Store baked cookies in an airtight tin for up to 1 week, or freeze them for up to 3 months.
• No time to chill? Roll level tablespoons of dough into balls, press each one to about 1/2 inch thick with the bottom of a glass, and bake right away.
• Walnuts work in place of the pecans. For sparkly edges, roll the logs in coarse sugar before slicing.