For shortbread, buttery texture is everything, which is why most recipes limit the liquid they use and rely on eggs as the only binder. Bakers are hesitant to add water, which, when worked with flour, creates gluten. But dry shortbread dough is hard to work with and often results in overly brittle cookies that shatter instead of melt in your mouth. The solve? Using vodka to moisten the dough instead. Vodka interacts with flour differently than water, creating no significant gluten formation because it can’t hydrate the proteins properly. Just two tablespoons creates an easy-to-work-with dough. Baked into wedges, these sandies strike the perfect balance between tender and pleasantly crumbly, with deeply toasted pecans and rich brown butter for an extra nutty flavor. They’re a fresh take for those who grew up with the packaged variety “made by elves.”
Ingredients
Makes 16
¾
1½
¾
1
2
1
1¾
2
½
1
Special Equipment
Preparation
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Step 1
Place a rack in middle of oven; preheat to 375°. Cook ¾ cup (1½ sticks) unsalted butter in a small skillet over medium heat until it begins to foam, then browns (be careful not to burn), 4–7 minutes. Immediately pour into a small metal bowl, scraping in any browned bits at bottom of pan, and freeze until butter is solidified but still slightly soft (it should be spreadable), 15–20 minutes.
Step 2
Meanwhile, toast 1½ cups raw pecans in a single layer on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened in color, 12–15 minutes. Transfer to a cutting board and let cool, then finely chop.
Step 3
Beat solidified brown butter and ¾ cup (83 g) powdered sugar in the bowl of a stand mixer fitted with the paddle attachment, starting on low speed and gradually increasing to medium as sugar is incorporated, until sugar is dissolved and butter is fluffy (make sure you scrape in all the browned bits), about 2 minutes. Add 1 large egg yolk, 2 Tbsp. vodka, and 1 Tbsp. vanilla extract and beat on medium speed, scraping down sides of bowl as needed, until very light and fluffy, about 2 minutes. Stop motor and add 1¾ cups plus 2 Tbsp. (234 g) all-purpose flour, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. baking powder to bowl. Beat on low speed until only a few pockets of dry flour remain, about 1 minute. (Dough will be very crumbly.) Add chopped pecans and mix just until evenly distributed, about 30 seconds.
Step 4
Transfer dough to pan and press into an even layer all the way to the edges. If using, sprinkle 1 Tbsp. raw sugar over surface and press in gently to adhere. Using a long, thin knife, cut dough into 16 wedges (like a pizza). Place pan on a baking sheet and bake shortbread until edges are golden brown and surface feels dry and firm but still slightly soft in the center when gently pressed, 26–30 minutes. Transfer pan to a wire rack and immediately re-slice shortbread along cuts you made to separate into wedges. Let shortbread cool in pan.
Step 5
To serve, remove shortbread from pan and cut along scored lines of wedges again as needed to separate cleanly.
Do Ahead: Shortbread can be baked 3 days ahead. Store airtight at room temperature.
