Cinnamon Pecan Shortbread

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.