Pecan Shortbread

 pecans. The cookie dough may look like it wont come together but keep beatingI promise it will! The cookie dough will be thick.
Turn the dough out onto a floured work surface and with floured hands divide or cut into two. Shape each half into an 8inch log about 2 5 inches in diameter. The measurements dont have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 34 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnightthe colder the dough the thicker the cookies.

Preheat oven to 350F 177C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
For Rolling You can actually roll the logs before or after chilling
them. Mix the coarse sugar and chopped pecans together on a large plate. One at a time roll the log into the mixture. Press it down so the nuts and sugar stick to all sides.
Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
Bake the cookies for 1214 minutes or until brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies will stay fresh covered at room temperature for 1 week