Cinnamon Pecan Shortbread
It seems I am always making variations on shortbread cookies. I love shortbread. I am not alone- so many friends and family have told me the same thing. There is something about the crumbly texture of shortbread that makes them a favorite for a lot of people.
This recipe is a classic shortbread, topped with cinnamon and pecans. They are really good. You just make a batch of dough, press into a pan, top with a cinnamon – pecan mixture, and bake. Could not be simpler.
As soon as they come out of the oven cut them into little strips or squares. I got nearly 100 out of one batch. It depends on the size you cut them. If you are looking for a simple, yet wonderful cookie, you might want to try these.
Cinnamon Pecan Shortbread Cookies
1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 T. water
½ c. finely chopped pecans
3 T. sugar
2 t. cinnamon
Lightly grease jellyroll pan (10×15). Mix butter, sugar and egg yolk then stir in flour. Pat into pan. Beat egg white with water until frothy and spread over dough. Combine pecans, sugar and cinnamon. Sprinkle nut mixture over the dough and bake in a 350-degree oven for 20-25 minutes or until lightly browned. Cut immediately into tiny strips, makes 50- 100.
Cinnamon Shortbread Cookies- Gluten Free
These shortbread cookies are a favorite of mine. They have a nice crunchy texture and a wonderful cinnamon flavor. They are also gluten-free, so everyone in my family can enjoy them.
If you, or someone you love, can’t have gluten, the options are getting better. Even a few years ago, it was hard to find decent gluten-free baked goods. Now they seem to be everywhere.
Gluten-free home baking has gotten easier too. Rather than mixing up numerous ingredients, you can buy a bag of gluten-free flour, ready to bake with. Gluten-free flour is getting easier to find, too.
There are some differences. I find things made with gluten-free flour brown faster. I often bake at a slightly lower temp, or for a shorter time. This recipe has already been adjusted for that.
When I made these cookies I was really pleased with the results. Not because these cookies are OK, but because these cookies are GREAT. I would make them again in a minute. Super crisp and not too sweet, they were also very easy to make.
Cinnamon Shortbread Cookies- Gluten Free
1/2 c. butter, softened
1/2 c. sugar
1 t. vanilla
pinch of salt
1 c. gluten-free flour
2 t. cinnamon
extra sugar for topping the cookies
Preheat oven to 325 degrees. In mixing bowl cream together the butter and sugar until smooth. Stir in the vanilla and salt. Stir in the flour and then stir in the cinnamon. Roll dough into 1-inch balls and place on an ungreased baking sheet. Flatten the cookies out by dipping the bottom of a glass in some sugar and pressing down on the dough. To help the sugar to stick to the bottom of the glass rub a tiny bit of butter on the bottom of the glass. I used the paper the butter was wrapped in. After you dip the glass the first time the sugar will stick to it. Bake cookies for 12-15 minutes- or until golden around the edges. Cool on wire rack. Makes 30.
Tech Support Cookies- Pecan Cinnamon Shortbread
Tech Support Cookies
There is a good reason for the odd name for these cookies. I have a great friend who is also a tech guy. Really knows his stuff. He has always been there when I have some tech trouble or a new tech toy. The only problem is he won’t let me pay him for his trouble. Well, he won’t take money. Our arrangement is that I cook stuff for him in exchange. I think I am getting a pretty good deal. He says that he is. He came over today to look at a problem I was having with my computer and I decided to bake some cookies for him. I even ended up creating a new cookie just for him. I started with my shortbread cookie recipe and added ground pecans and cinnamon. I also sprinkled them with cinnamon sugar. They came out great. Here is the recipe.
Tech Support Cookies – Pecan Cinnamon Shortbread
1 c. sugar
2 c. butter
4 c. flour
¾ c. finely ground pecans
2 t. cinnamon
½ c. cinnamon sugar
Cream together sugar and butter. Stir in flour, nuts and cinnamon and press into 9×13-inch baking dish. Sprinkle with cinnamon sugar and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.
Fresh from the oven
