Pecan Cinnamon Shortbread |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The recipe for this melt-in-your-mouth cookie comes from Mitzi Sentiff from Annapolis, Maryland. âIt yields just enough for the two of you and goes great with a cup of coffee,â says Mitzi. Ingredients:
1/4 cup butter, softened, divided |
1/3 cup finely chopped pecans |
2 tablespoons confectioners' sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/8 teaspoon baking powder |
Directions:
1. In a small saucepan, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir for 1 minute or until lightly toasted. Set aside.
2. In a small bowl, cream confectioners' sugar and remaining butter. Combine the flour, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well (dough will be crumbly). Stir in pecans.
3. Pat into a 5-in. circle on an ungreased baking sheet. Using a fork, prick score lines to form four wedges. Bake at 350° for 14-16 minutes or until edges are golden brown. Immediately cut along score lines. Cool for 2 minutes before carefully removing to a wire rack. Yield: 4 pieces.
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