Cinnamon Pecan Shortbread

2013-02-14
  • Yield : 16 Servings
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie

Ingredients

  • 1 stick unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 1/4 cups Archer Farms(R) Cinnamon-Glazed Pecans

Method

Step 1

1. Preheat the oven to 325°F.

Step 2

2. In a large bowl, beat the butter and brown sugar on medium speed until creamy. Beat in the vanilla and salt until well-mixed. Reduce the speed to low and beat in the flour until incorporated.

Step 3

3. Press the dough into a 9-inch round springform or cake pan in an even layer. Press in the pecans.

Step 4

4. Bake until golden brown, about 25 minutes. Cut into 16 wedges, then cool completely in the pan on a wire rack.

Step 5

Tip: The shortbread can keep in an airtight container for up to 1 week.

Leave a Reply

Your email address will not be published. Required fields are marked *