Pecan Shortbread

Made in 1 bowl without eggs or leavening this pecan shortbread is soft yet dense with crisp crumbly edges. Well use the simple slice and bake method which helps guarantee thick cookies. No rolling pin required!
Ingredients
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
12 cup 100g packed light or dark brown sugar
14 cup 50g granulated sugar
1 and 12 teaspoons pure vanilla extract
2 and 14 cups 281g allpurpose flour spooned leveled
12 teaspoon ground cinnamon

14 teaspoon salt
34 cup 100g finely chopped pecans
Rolling
14 cup 50g coarse sugar I prefer this coarse sugar
14 cup 32g finely chopped pecans
Instructions
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment beat the butter brown sugar and granulated sugar together on mediumhigh speed until combined and creamy about 2 minutes. Beat in the vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. Add the flour cinnamon and salt then beat on low speed until combined. Beat in the chopped