Best 2 Pecan Cinnamon Shortbread Recipes

Indulge in the tantalizing world of sweet and buttery delights with our enticing pecan cinnamon shortbread cookies. These delectable treats are crafted with a harmonious blend of nutty pecans, aromatic cinnamon, and a touch of citrusy lemon zest, resulting in a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey as we unveil two irresistible variations of this classic shortbread recipe – one adorned with a luscious layer of tangy orange marmalade and the other boasting a crown of sweet and crunchy pecan streusel. Prepare to be captivated by the delightful crunch of each bite, the perfect balance of sweetness and tartness, and the alluring aroma that will fill your kitchen. So, gather your ingredients, preheat your oven, and let's embark on this delectable baking adventure together.

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 room-temperature butter: This will help the butter cream together with the sugar more easily and create a smoother dough.
Don't overmix the dough: Overmixing will develop the gluten in the flour, making the shortbread tough. Mix just until the ingredients are combined.
Chill the dough before baking: This will help the dough firm up and make it easier to handle. You can chill the dough for at least 30 minutes or up to overnight.
Bake the shortbread in a preheated oven: This will help the shortbread bake evenly and prevent it from spreading too much.
Don't overbake the shortbread: Overbaking will make the shortbread dry and crumbly. Bake the shortbread just until the edges are golden brown.
Let the shortbread cool completely before cutting it: This will help prevent the shortbread from crumbling.

Conclusion:

Pecan cinnamon shortbread is a delicious and easy-to-make treat that is perfect for any occasion. With its buttery, crumbly texture and sweet, nutty flavor, this shortbread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give pecan cinnamon shortbread a try!