PECAN CINNAMON SHORTBREAD

Pecan Cinnamon Shortbread image

The recipe for this melt-in-your-mouth cookie comes from Mitzi Sentiff from Annapolis, Maryland. "It yields just enough for the two of you and goes great with a cup of coffee," says Mitzi.

Provided by Taste of Home

Time 30m

Yield 4 pieces.

Number Of Ingredients 7

Ingredients

1/4 cup butter, softened, divided
1/3 cup finely chopped pecans
2 tablespoons confectioners' sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon baking powder

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.

Nutrition Facts : Calories 241 calories, Fat 19g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.