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1
In a small bowl, whisk together the flour and salt.
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2
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and brown sugar on medium speed just until completely smooth and no streaks of butter remain.
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3
Mix in the vanilla.
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4
Add the flour mixture and beat until completely incorporated.
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5
Stir in the pecans.
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6
Turn out the dough onto a sheet of plastic wrap and form it into a 4 1/2 by 6-inch (11 by 15-cm) rectangle about 1 inch (3 cm) thick.
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7
Wrap the dough tightly and refrigerate until chilled and firm, at least 1 hour.
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8
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
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9
Line 2 baking sheets with parchment paper or silicone baking mats.
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10
Cut the rectangle of dough lengthwise into 2 equal pieces.
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11
Cut each half crosswise into rectangles 1/4 inch (6 mm) wide.
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12
Place the cookies 1 inch (3 cm) apart on the prepared baking sheets.
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13
Bake, rotating the baking sheets midway through baking, until the cookies are deep golden brown, about 15 minutes.
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14
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
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15
The dough can be refrigerated for 4 days, or frozen for up to 1 month.
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16
Shortbread is always best the day its baked, but these can be kept in an airtight container for up to 4 days.
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17
Its become au courant to use delicate sea salt, such as fleur de sel, on cookies to accentuate the butter flavor.
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18
Flick a few grains onto each cookie before baking and gently press them in.
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19
I often dip these shortbreads in chocolate.
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20
Once the cookies are cool, chop and melt 4 ounces (115 g) of bittersweet or semisweet chocolate in a bowl set over a saucepan of simmering water.
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21
Dip one half of each cookie in the chocolate then sweep off some of the excess.
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22
Let the chocolate-dipped cookies rest on a baking sheet lined with parchment paper or plastic wrap until the chocolate sets.
