Pecan-Cornmeal Shortbreads |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve these nutty, mildly spiced bites alongside cheese and fresh fruit for a light appetizer. 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 medium speed with an 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 round with a pecan half.
4. Bake at 350° for 25 minutes or until lightly browned; remove to wire racks, and let cool completely.
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