Pecan-Cornmeal Shortbreads |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 12 |
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These are nutty, and just a tiny bit spicy. I serve them with cheese and fresh fruit as a light appetizer at Thanksgiving. Ingredients:
3/4 cup butter, softened |
1 1/2 cups all-purpose flour |
1/2 cup cornmeal |
2 tablespoons sugar |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1 large egg, lightly beaten |
1/2 cup chopped pecans |
30 pecan halves |
Directions:
1. beat butter at med. speed with electric mixer until creamy. Add flour and next 5 ingredients, beating at low speed until blended. Stir in chopped pecans. Wrap dough with plastic wrap; chill 1 hour.
2. Shape dough into 2 (9 inch long) logs.Wrap in plastic wrap, and chill 1 hour.
3. Cut dough into 1/2 inch thick slices. Place rounds on lightly greased baking sheets, top each with a pecan half.
4. Bake at 350F for 25 minutes or until ightly browned; remove to wire racks, cool completely.
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