Name: Cinnamon Pecan Shortbread
Yield: Makes 32 wedges or 36 rounds
Ingredients: 2 cups all purpose flour; ¼ cup sugar; ¼ cup (packed) golden brown sugar; ¼ cup cornstarch; 1¼ teaspoons ground cinnamon; ¼ teaspoon salt; 1 cup (2 sticks) unsalted butter, cut into ½" cubes, room temperature; 1 large egg white, beaten to blend with 1 tablespoon water (for glaze); 1½ cups chopped toasted pecans for wedges, or 36 pecan halves for round cookies; Raw sugar*

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Cinnamon Pecan ShortbreadHans Gissinger

When I was growing up, everyone put out bowls of 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.

Recipe notes

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