Nori’s Cinnamon-Pecan-Sprinkled Shortbread
By Yankee Magazine|Oct 16 2009|
These are rich, melt-in-your-mouth shortbread bars, perfumed with cinnamon. They’re quite easy to make.
Total Time
30 minutes
Ingredients
1 cup plus 1 tablespoon flour
3/4 teaspoon cinnamon
1/8 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/4 pound) unsalted butter, room temperature
3 tablespoons brown sugar
2 tablespoons sugar
Instructions
Heat oven to 300°. Mix flour, cinnamon, baking powder, and salt together in a small bowl. Cream butter and sugars for about a minute until fluffy. Stir in flour mixture; then beat until fluffy again. Press dough into an ungreased 8-inch square pan and use a fork to prick holes all over. Mix pecans, sugar, and cinnamon to make topping. Sprinkle on top of dough. Bake about 55 minutes, or until shortbread is firm to the touch. Cut into bars while still hot, but let cool before removing from pan.
Topping
Ingredients
5 tablespoons pecans, chopped
1 tablespoon sugar
1/2 teaspoon cinnamon
Instructions
Heat oven to 300°. Mix flour, cinnamon, baking powder, and salt together in a small bowl. Cream butter and sugars for about a minute until fluffy. Stir in flour mixture; then beat until fluffy again. Press dough into an ungreased 8-inch square pan and use a fork to prick holes all over. Mix pecans, sugar, and cinnamon to make topping. Sprinkle on top of dough. Bake about 55 minutes, or until shortbread is firm to the touch. Cut into bars while still hot, but let cool before removing from pan.
