Cinnamon Pecan Shortbread

Name: Cinnamon Pecan Shortbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 59 milliliters cornstarch; 1 large egg white, beaten to blend with 1 tablespoon water (for glaze); 59 milliliters (packed) golden brown sugar; 1 teaspoons ground cinnamon; 355 milliliters chopped toasted pecans for wedges, or 36 pecan halves for round cookies; 32 servings Raw sugar; 0 teaspoons salt; 59 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, cut into 1/2-inch cubes, room temperature

Cinnamon Pecan Shortbread requires approximately 45 minutes from start to finish. This vegetarian recipe serves 32. One portion of this dish contains roughly 1g of protein, 9g of fat, and a total of 132 calories. It works well as a very affordable dessert. A mixture of ground cinnamon, cornstarch, golden brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Whisk first 6 ingredients in large bowl toblend.

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Whisk

Bowl

Add butter. Mash with back of forkuntil coarse meal forms. Using fingertips,work dough until smooth; shape into disk.Wrap in plastic and chill until firm but nothard, about 30 minutes.

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Butter

Dough

Wrap

Position rack in center of oven; preheatto 325°F. For wedges, shape dough into2 disks.

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Dough

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Oven

Place on 2 heavy baking sheets;cover with plastic. Flatten to 10-inchrounds.

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Baking Sheet

Remove plastic.

Brush with glaze.

Ingredients you will need

Glaze

Sprinkle with chopped pecans, then rawsugar; press to adhere. For round cookies,shape dough into 1-inch balls; arrange on2 heavy baking sheets, spacing 2 inchesapart. Cover smooth-bottomed glass withplastic. Using glass, press each dough ballto 2-inch round.

Ingredients you will need

Pecan Pieces

Dough

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Baking Sheet

Cut with scalloped cookiecutter, if desired.

Brush with glaze; top withpecan half and sprinkle with raw sugar.

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Raw Sugar

Glaze

Bake cookies, 1 sheet at a time, until golden, about 30 minutes for large rounds and 22 minutes for small rounds. Cool large rounds on sheets 10 minutes, then cut each into 16 wedges. Cool all cookies completely on sheets. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

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Equipment you will use

Oven

*Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.

Ingredients you will need

Turbinado Sugar