Cinnamon Pecan Shortbread
- Yield: 16 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 146
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 38
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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
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.