Pecan Cinnamon Shortbread Food

PECAN SHORTBREAD

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. Add the flour, cinnamon, and salt, then beat on low speed until combined. Beat in the chopped pecans. The cookie dough may look like it won't come together, but keep beating- I promise, it will! The cookie dough will be thick.
• Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don't have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3-4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnight- the colder the dough, the thicker the cookies.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• You can actually roll the logs before or after chilling them. Mix the coarse sugar and chopped pecans together on a large plate. One at a time, roll the log into the mixture. Press it down so the nuts and sugar stick to all sides.
• Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
• Bake the cookies for 12-14 minutes or until brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cookies will stay fresh covered at room temperature for 1 week.

PECAN SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

CINNAMON PECAN SHORTBREAD

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.

PECAN CINNAMON SHORTBREAD

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.

CINNAMON SHORTBREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the butter with 50g of the sugar and the vanilla. Mix the flour, ground rice and ½ tsp cinnamon, then mix this into the butter mixture - you may need to finish with your hands. Roll out to just under 1cm thick between 2 sheets of baking parchment, then lift the bottom sheet of baking parchment onto a baking tray. Bake for 10-15 mins until golden and crisp looking.
• Meanwhile, mix the remaining sugar with the remaining cinnamon. Remove the shortbread and leave to firm up for 1-2 mins, then slice into long shard shapes with a knife. Discard trimmings (or nibble them!), and scatter the biscuits with the cinnamon sugar while still warm. Gently toss to coat, then set aside until cool. Cover until ready to serve.

CINNAMON SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Combine all the ingredients for shortbread in large mixing bowl.
• Beat at low speed just until a soft dough forms.
• Press dough evenly onto bottom of a lightly greased 13x9 baking pan.
• Stir topping ingredients in small bowl; sprinkle over shortbread.
• Prick all over the top with a fork.
• Bake 20-30 minutes or until light golden brown.
• Cool slightly and cut ito squares while shortbread is still warm.

CINNAMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees; lightly grease baking sheets.
• Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended.
• Remove to a small bowl.
• Process butter and brown sugar about 30 seconds, scraping down sides once or twice, until light and fluffy.
• Add egg yolk and process about 10 seconds to blend.
• Add flour mixture and pulse six to eight times, just until blended.
• Wrap dough in plastic wrap and chill at least one hour or overnight (Dough may also be frozen up to a month).
• Roll out dough, half at a time, to 1/8-inch thick.
• Cut with cookie cutter and place cookies two inches apart on baking sheets.
• Sprinkle with sugar.
• Bake seven to eight minutes until firm and just beginning to darken at edges.
• Cool on wire racks.

CINNAMON PECAN SHORTBREAD

Steps:

• Preheat the oven to 325ºF.
• 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.
• Press the dough into a 9-inch round springform or cake pan in an even layer. Press in the pecans.
• 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.