Best 2 Cinnamon Pecan Shortbread Recipes

Indulge in the delightful symphony of flavors and textures with our exquisite Cinnamon Pecan Shortbread recipe! This delectable treat combines the warmth of cinnamon, the nutty crunch of pecans, and the buttery richness of shortbread into an irresistible confection. Perfect for any occasion, this classic shortbread is elevated with the addition of fragrant cinnamon and toasted pecans, creating a delightful balance of sweetness and spice.

In addition to the classic Cinnamon Pecan Shortbread, this article offers a tantalizing collection of shortbread variations that will satisfy every palate. Discover the zesty Lemon Shortbread, bursting with bright citrus notes, or the indulgent Chocolate Chunk Shortbread, where rich chocolate chunks melt in your mouth. If you prefer a touch of elegance, the Lavender Shortbread infuses a delicate floral aroma into each bite. For a truly unique experience, try the savory Rosemary Parmesan Shortbread, where savory rosemary and nutty Parmesan cheese create a delightful savory-sweet combination.

Here are our top 2 tried and tested recipes!

PECAN CINNAMON SHORTBREAD

Pecan Cinnamon Shortbread image

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.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 4 pieces.

Number Of Ingredients 7

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

Steps:

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 : Calories 241 calories, Fat 19g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON PECAN SHORTBREAD

Cinnamon Pecan Shortbread image

Provided by Damon Lee Fowler

Categories Cookies Dessert Bake Christmas Kid-Friendly Pecan Cinnamon Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes 32 wedges or 36 rounds

Number Of Ingredients 10

Ingredients

2 cups all purpose flour
1/4 cup sugar
1/4 cup (packed) golden brown sugar
1/4 cup cornstarch
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, room temperature
1 large egg white, beaten to blend with 1 tablespoon water (for glaze)
1 1/2 cups chopped toasted pecans for wedges, or 36 pecan halves for round cookies
Raw sugar*

Steps:

Whisk first 6 ingredients in large bowl to blend. Add butter. 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.

Tips:

Use high-quality ingredients. This will make a big difference in the final flavor of your shortbread. Look for fresh, unsalted butter, pure vanilla extract, and finely ground cinnamon.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making it light and tender.
Chill the dough before baking. This will help to prevent the cookies from spreading too much in the oven.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before storing them. This will help to prevent them from sticking together.

Conclusion:

These cinnamon pecan shortbread cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you enjoy them plain or topped with your favorite frosting or glaze, these cookies are sure to be a hit.