Pecan Cinnamon Shortbread

Name: Pecan Cinnamon Shortbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 pieces.
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition Facts

1 piece: 241 calories, 19g fat (8g saturated fat), 31mg cholesterol, 202mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 3g protein.

Originally published as Pecan-Cinnamon Shortbread in Cooking for 2 Summer 2007

Reviews

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donovansquared

Jan 30, 2010

This is pretty good. I like a lot of cinnamon so next time I will double the cinnamon. It fell apart easily, but tasted good.