Pecan Shortbread Cookies

Directions

1. 1
   Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
2. 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. 3
   Add the flour in 3 batches, beating at low speed until just incorporated.
4. 4
   Discard the vanilla bean.
5. 5
   Stir in the pecans.
6. 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. 7
   Line 2 large rimmed baking sheets with parchment paper.
8. 8
   Spread the turbinado sugar on a platter.
9. 9
   Brush the log with the egg yolk and roll in the sugar.
10. 10
    Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
11. 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. 12
    Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.