Cinnamon-Pecan Shortbread

By Tamipri

Ingredients

• 2 c. all-purpose flour
• 1/4 c. sugar
• 1/4 c. packed golden brown sugar
• 1/4 c. cornstarch
• 1 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 c. (2 sticks) unsalted butter, cut into 1/2" cubes, room temperature
• 1 large egg white, beaten to blend with 1 Tb. water (for glaze)
• 1 1/2 c. chopped toasted pecans for wedges, or 36 pecan halves for round cookies
• raw sugar

Preparation

Step 1

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.

2. Position rack in center of oven; prehat to 325 degrees. 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" balls; arrange on 2 heavy baking sheets, spacing 2" apart. Cover smooth-bottomed glass with plastic. Using glass, press each dough ball to 2" round. Cut with scalloped cookie cutter, if desired. Brush with glaze; top with pecan half and sprinkle with raw sugar.