Recipes

Cinnamon Pecan Shortbread

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Cinnamon Pecan Shortbread

Cinnamon Pecan Shortbread

amanda

Equipment

  • - Stand Mixer: A versatile kitchen appliance used for mixing ingredients without manual effort, useful for making shortbread dough.

  • - Silicone Baking Mat/Parchment Paper Sheets: Essential for non-stick baking under the kitchenware category on Amazon.

  • - Digital Food Scale: For accurate weighing of ingredients to ensure precise results in baking, found under cooking tools or kitchen accessories.

  • - Star-shaped Cookie Cutter: Used for decorative cutting shapes in shortbread cookies or pie crusts, listed under bakeware or cookie cutters on Amazon.

  • - Dough Roller: Helps achieve an even thickness for shortbread dough; found under rolling tools on Amazon.

  • - Fine Mesh Sieve: Useful in many baking processes to remove lumps and aerate flour, commonly available under kitchen utensils or bakeware sections.

  • - Oven Thermometer: Ensures accurate oven temperature for baking; typically located within the cooking tools section of Amazon.

  • - Rubber Spatula: For folding ingredients together in recipes like creaming sugar and butter, found under kitchen utensils or bakeware on Amazon.

  • - Glass Baking Dish (9x13 Inch): Ideal for even heat distribution when baking shortbread cookies; listed under cookware sections of online stores.

Ingredients

  • 2 cups all purpose flour

  • 1/4 cup sugar

  • 1/4 cup (packed) golden brown sugar

  • 1/4 cup cornstarch

  • 1 1/4 teaspoons ground cinnamon

  • 1/4 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, room temperature

  • 1 large egg white, beaten to blend with 1 tablespoon water (for glaze)

  • 1 1/2 cups chopped toasted pecans for wedges, or 36 pecan halves for round cookies

  • Raw sugar*

Instructions

1

Instruction 1

Whisk first 6 ingredients in large bowl to blend. Add butter. Mash with back of fork until coarse meal forms. Using fingertips, work dough until smooth; shape into disk. Wrap in plastic and chill until firm but not hard, about 30 minutes.
2

Instruction 2

Position rack in center of oven; preheat to 325°F. For wedges, shape dough into 2 disks. Place on 2 heavy baking sheets; cover with plastic. Flatten to 10-inch rounds. Remove plastic. Brush with glaze. Sprinkle with chopped pecans, then raw sugar; press to adhere. For round cookies, shape dough into 1-inch balls; arrange on 2 heavy baking sheets, spacing 2 inches apart. Cover smooth-bottomed glass with plastic. Using glass, press each dough ball to 2-inch round. Cut with scalloped cookie cutter, if desired. Brush with glaze; top with pecan half and sprinkle with raw sugar.
3

Instruction 3

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.
4

Instruction 4

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