Cinnamon Pecan Shortbread Thins

Cinnamon Pecan Shortbread Thins

These buttery, rich and highly addictive shortbread cookies are a festive and warming treat for the holidays.
Servings
24 servings
Prep time
20 minutes
Cook time
12 minutes
Passive time
30 minutes

Ingredients

Shortbread
  • 1 cup Unsalted Butter chilled and cut into 1/2-inch cubes
  • 1/2 cup Granulated Sugar
  • 1/2 cup unsalted Pecan pieces
  • 2 cups Unbleached White Fine Pastry Flour
  • 2 1/2 tsp Ground Cinnamon
  • 1/4 tsp freshly grated Nutmeg
  • 1/4 tsp Salt
Glaze
  • 1 cup Powdered Sugar
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Heavy Whipping Cream
  • 1 Tbsp rum
  • 1/8 tsp Salt

Instructions

Shortbread
  1. In a stand mixer fitted with the paddle attachment, place all the ingredients into the bowl. Turn to medium-low speed and mix until all the ingredients come together and start to form a ball around the paddle, about 3-4 minutes. Be patient, it will come together!
  2. Place the dough on a lightly floured work surface and flatten to a disk that’s 1 inch thick. Wrap with plastic wrap and place in the fridge for 30 minutes.
  3. Preheat the oven to 350°F. Remove the dough from the fridge and place on a floured work surface. Roll the dough to 1/4-inch thick and cut into 3-inch cookies. Place the cookies on a baking sheet lined with parchment paper, spacing them 1 inch apart. Re-roll the dough as needed to yield 24 cookies. Discard the remaining dough. Chill the cookies in the fridge for 15 minutes.
  4. Bake the cookies for 12-15 minutes, or until the edges of the cookies are lightly browned.
Glaze
  1. While the cookies are baking, make the glaze. In a medium bowl, place all ingredients. Whisk to combine until the glaze is smooth.
  2. Let the cookies sit for 2 minutes before applying the glaze. Using a pastry brush, apply a thin layer of glaze to each cookie. Repeat the process for a second coat. Let the cookies cool completely on the baking pans before serving.

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