Cinnamon Pecan Shortbread
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Whisk first 6 ingredients in large bowl to blend
2
Add butter
3
Mash with back of fork until coarse meal forms
4
Using fingertips, work dough until smooth; shape into disk
5
Wrap in plastic and chill until firm but not hard, about 30 minutes
6
Position rack in center of oven; preheat to 325°F
7
For wedges, shape dough into 2 disks
8
Place on 2 heavy baking sheets; cover with plastic
9
Flatten to 10-inch rounds
10
Remove plastic
11
Brush with glaze
12
Sprinkle with chopped pecans, then raw sugar; press to adhere
13
For round cookies, shape dough into 1-inch balls; arrange on 2 heavy baking sheets, spacing 2 inches apart
14
Cover smooth-bottomed glass with plastic
15
Using glass, press each dough ball to 2-inch round
16
Cut with scalloped cookie cutter, if desired
17
Brush with glaze; top with pecan half and sprinkle with raw sugar
18
Bake cookies, 1 sheet at a time, until golden, about 30 minutes for large rounds and 22 minutes for small rounds
19
Cool large rounds on sheets 10 minutes, then cut each into 16 wedges
20
Cool all cookies completely on sheets
21
DO AHEAD: Can be made 3 days ahead
22
Store airtight at room temperature
23
*Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores
24
Whisk first 6 ingredients in large bowl to blend
25
Add butter
26
Mash with back of fork until coarse meal forms
27
Using fingertips, work dough until smooth; shape into disk
28
Wrap in plastic and chill until firm but not hard, about 30 minutes
29
Position rack in center of oven; preheat to 325°F
30
For wedges, shape dough into 2 disks
31
Place on 2 heavy baking sheets; cover with plastic
32
Flatten to 10-inch rounds
33
Remove plastic
34
Brush with glaze
35
Sprinkle with chopped pecans, then raw sugar; press to adhere
36
For round cookies, shape dough into 1-inch balls; arrange on 2 heavy baking sheets, spacing 2 inches apart
37
Cover smooth-bottomed glass with plastic
38
Using glass, press each dough ball to 2-inch round
39
Cut with scalloped cookie cutter, if desired
40
Brush with glaze; top with pecan half and sprinkle with raw sugar
41
Bake cookies, 1 sheet at a time, until golden, about 30 minutes for large rounds and 22 minutes for small rounds
42
Cool large rounds on sheets 10 minutes, then cut each into 16 wedges
43
Cool all cookies completely on sheets
44
DO AHEAD: Can be made 3 days ahead
45
Store airtight at room temperature
46
*Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores