Cinnamon-Pecan Shortbread

Name: Cinnamon-Pecan Shortbread
Yield: Makes 32 wedges or 36 rounds Servings
Ingredients: 2 cups all purpose flour; 1/4 cup sugar; 1/4 cup (packed) golden brown sugar; 1/4 cup cornstarch; 1 1/4 teaspoons ground cinnamon; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, room temperature; 1 large egg white, beaten to blend with 1 tablespoon water (for glaze); 1 1/2 cups chopped toasted pecans for wedges, or 36 pecan halves for round cookies; Raw sugar*

By Damon Lee FowlerPhotography by Hans Gissinger

November 3, 2008

Image may contain Pecan Plant Seed Food Vegetable Nut Produce Grain and Bread

Recipe notes