CINNAMON PECAN SHORTBREAD

By gaster16

Ingredients

• 2 cups all purpose flour
• 1/4 cup sugar
• 1/4 cup (packed) 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" cubes, room temperature
• 1 large egg white, beaten to blend with 1 tablespoons water (for glaze)
• 1-1/2 cups chopped toasted pecans for wedges, or 36 pecan halves for round cookies
• Raw sugar

Preparation

Step 1

Whisk first 6 ingredients in large bowl to bend. 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.

Preheat oven to 325 degrees. Shape dough into 2 disks. Place on 2 baking sheets, cover with plastic. Flatten to 10" rounds. Remove plastics. Brush with glaze. Sprinkle with chopped pecans, then raw sugar, press to adhere. For round cookies, shape dough into 1" balls, arrange on 2 baking sheets, spacing 2" apart. Cover smooth bottom glass with plastic. Using glass, press each dough ball to 2" round. Brush with glaze, top with pecan half and sprinkle with raw sugar.

Bake cookies 1 sheet at a time until golden about 30 minutes for large rounds or 22 minutes for small rounds. Cool large rounds on sheets 10 minutes, then cut each into 18 wedges. Cool all cookies completely on sheet. Can be made 3 days ahead. Store in airtight container at room temperature.