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Ingredients

• 3/4 cup  pecans, coarsely chopped
• 1 1/4 sticks  unsalted butter (10 tablespoons), at room temperature
• 1/2 cup  confectioners' sugar
• 1/2   vanilla bean, split lengthwise, seeds scraped
• 1/2 teaspoon  pure vanilla extract
• 1/2 teaspoon  kosher salt
• 1 1/2 cups  all-purpose flour
• 3 tablespoons  demerara or turbinado sugar
• 1   large egg yolk, lightly beaten

Description

Karen DeMasco Beats The Dough For These Buttery Cookies With An Entire Vanilla Bean, So The Oils In The Pod Add Deep Vanilla Flavor. By Rolling The Dough In Demerara Sugar Before Slicing And Baking The Cookies, She Makes Them Extra-crispy. (Recipe Adapted

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