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Pecan Cinnamon Shortbread

 Pecan Cinnamon Shortbread
The recipe for this melt-in-your-mouth cookie comes from Mitzi Sentiff from Annapolis, Maryland. “It yields just enough for the two of you and goes great with a cup of coffee,“ says Mitzi.
4 ServingsPrep/Total Time: 30 min.


  • 1/4 cup butter, softened, divided
  • 1/3 cup finely chopped pecans
  • 2 tablespoons confectioners' sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 piece equals 241 calories, 19 g fat (8 g saturated fat), 31 mg cholesterol, 202 mg sodium,

2 of 2

Pecan Cinnamon Shortbread (continued)

Nutritional Facts: 17 g carbohydrate, 1 g fiber, 3 g protein.