Cinnamon Pecan Shortbread
Cinnamon Pecan Shortbread is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk first 6 ingredients in large bowl to blend.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk first 6 ingredients in large bowl to blend.
Mash with back of fork until coarse meal forms.
Using fingertips, work dough until smooth; shape into disk.
Wrap in plastic and chill until firm but not hard, about 30 minutes.
Position rack in center of oven; preheat to 325°F.
For wedges, shape dough into 2 disks.
Place on 2 heavy baking sheets; cover with plastic.
Flatten to 10-inch rounds.
Remove plastic.
Brush with glaze.
Sprinkle with chopped pecans, then raw sugar; press to adhere.
For round cookies, shape dough into 1-inch balls; arrange on 2 heavy baking sheets, spacing 2 inches apart.
Cover smooth-bottomed glass with plastic.
Using glass, press each dough ball to 2-inch round.
Cut with scalloped cookie cutter, if desired.
Brush with glaze; top with pecan half and sprinkle with raw sugar.
Bake cookies, 1 sheet at a time, until golden, about 30 minutes for large rounds and 22 minutes for small rounds.
Cool large rounds on sheets 10 minutes, then cut each into 16 wedges.
Cool all cookies completely on sheets.
DO AHEAD: Can be made 3 days ahead.
Store airtight at room temperature.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.