在我成长的过程中,每个人都把碗toasted pecans during the holidays. To this day, the heady perfume of toasting pecans brings me back to my childhood. To capture that memory in cookie form, I made a buttery-rich, highly addictive shortbread, then decorated it with toasted pecans.
Ingredients
Makes 32 wedges or 36 rounds
Step 1
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.
Step 2
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" 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.
Step 3
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.
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Reviews (10)
Back to TopThe more of these I eat, the more I like them. I first tasted I was a little disappointed with the taste. They look very pretty. The sprinkled sugar on the top gives them a great crunch. The have great cinnamon flavor. I really wanted to love them, but they just taste too much like a chunk of pie dough for me to love. Please don't let my review discourage you from making these cookies. I think they would make a great addition to a cookie tray, but I wouldn't want to sit down and eat a plate of them.
robelwilson
Alabama
12/8/2009
I thought these were great! I'm normally not crazy about shortbread, but the cinnamon and pecan really added to the traditional recipe. I topped it with an espresso-coated pecan - delish!
barbmia
Toronto
12/30/2008
Thank you for the correction!!
etmarler
Mobile, Al
12/16/2008
Am I stupid, or does this recipe not tell you how long to bake them for! My recipe is all made and in the oven!
etmarler
mobile,al
12/13/2008
Loved it! Dough wasn't hard to work with at all. Didn't even refrigerate. Used a scoop on the dough and rolled into balls. Had no problem flattening with the plastic wrap on a glass. I do recommend loosening the cookies before they cool. Don't move them until they are completely cooled.
kihaevans
12/10/2008
High investment, low return. I really had high hopes for these, but they are quite dry. Perhaps the baking time should be decreased? But I probably won't find out because it's unlikely I'll try again. : (
TTHURMOND
Richardson, TX
12/3/2008
These cookies are delicious but spread an incredible amount during baking and then crumbled to pieces as I removed from the cookie sheet. Not sure whether I rolled them out too thin, but in the end lost nearly 1/2 the cookies into small crumbs (which I am saving to put on top of ice cream)!
Anonymous
12/3/2008
Wonderful cookies...and they are really beautiful. I have had many compliments. One trick...when cutting with the scalloped cookie cutter, brush away "scraps" before lifting cutter. This ensures a clean edge.
cnray123
11/25/2008
I loved these cookies. I did all of the mixing in the food processor and then worked dough with my hands until it came together. Chilled and then worked into balls. It was a little hard to flatten with the glass and I finally took a fork to them, as you do with peanut butter cookies. Great taste and texture. I already gave some away as a gift and have made a second batch. These will be a favorite!
rperrot
suburban philadelphia
11/20/2008
While these cookies were not bad, they were also not the irresistable cookie I was hoping for. The dough was very dry initially but did come together after working it for a bit. I rolled out the dough to about 1/4 inch thick and cut pretty circles. This worked well.
shanel4
Wheaton, IL
11/17/2008
