[DRAFT]
Cinnamon Pecan Shortbread
Total:
35 min
Active:
10 min
Yield:
16 Servings
Level:
None
Total:
35 min
Active:
10 min
Yield:
16 Servings
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Daisy Shortbread Cookies

Recipe courtesy of Ina Garten

Shortbread Cookies

Recipe courtesy of Ina Garten

Cinnamon Baked French Toast

Recipe courtesy of Ree Drummond

Maple Pecan Rice Pudding

Recipe courtesy of Ina Garten

Pecan Pie

Recipe courtesy of Ree Drummond

Shortbread Cookies

Recipe courtesy of Ina Garten

Skillet Apple Pie with Cinnamon Whipped Cream

Recipe courtesy of Trisha Yearwood

Cinnamon Rolls

Recipe courtesy of Ree Drummond

Pecan Pie

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking