Testing Molly Baz's Pecan-Caramel Shortbread Cookies | Basically Better Baking | Bon Appetit Test 65

Today I'm testing out Molly Baz's recipe for Roasty Toasty Pecan-Caramel Shortbread Cookies developed as part of the Basically Better Baking series from the Bon Appétit Test Kitchen. The cookie dough includes roasted pecans for a deeply nutty flavor as well as a pleasant texture when eating -- the perfect amount of melt-in-your-mouth buttery-ness along with coarse pecan pieces. Using store-bought dulce de leche saves time vs homemade dulce de leche! The caramel flavor in this cookie is pretty subtle despite including dulce de leche in both the dough and brushed on the surface to adhere the sprinkles or coarse sugar. In the past I've always used an egg wash to adhere the outer coating -- I prefer the egg wash method as my dulce de leche exterior melted off slightly during the baking process. Overall these cookies came together pretty easily and I enjoyed the taste. They were also delicious directly from the freezer -- so if you're social distancing right now, these won't go to waste if you're unable to share them. Hope you enjoy!

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Recipe: https://www.bonappetit.com/recipe/roa...

INGREDIENTS:
⅓ cup (47 g) pecans
1½ cups plus 2 Tbsp. (188 g) all-purpose flour
3 Tbsp. sugar, 45g
½ tsp. kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into ½" pieces, 226g
¼ cup plus 1 Tbsp. store-bought dulce de leche, 1/4 cup = 75g
White nonpareil or raw sugar (for rolling)

Tags: #MollyBaz #BonAppetit #ShortbreadCookies