Cinnamon Pecan Shortbread

Name: Cinnamon Pecan Shortbread
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 16 Servings
Ingredients: 1 stick unsalted butter, softened; ¼ cup packed brown sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 cup all-purpose flour; 1¼ cups Archer Farms® Cinnamon-Glazed Pecans

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Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 16 Servings

[DRAFT]

Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 16 Servings

Ingredients

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1 stick unsalted butter, softened

¼ cup packed brown sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup all-purpose flour

1¼ cups Archer Farms® Cinnamon-Glazed Pecans

Directions

1. Preheat the oven to 325°F.
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.
3. Press the dough into a 9-inch round springform or cake pan in an even layer. Press in the pecans.
4. Bake until golden brown, about 25 minutes. Cut into 16 wedges, then cool completely in the pan on a wire rack.
Tip: The shortbread can keep in an airtight container for up to 1 week.