Cinnamon Pecan Shortbread

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   In a large bowl, beat the butter and brown sugar on medium speed until creamy.

3. 3

   Beat in the vanilla and salt until well-mixed.

4. 4

   Reduce the speed to low and beat in the flour until incorporated.

5. 5

   Press the dough into a 9-inch round springform or cake pan in an even layer.

6. 6

   Press in the pecans.

7. 7

   Bake until golden brown, about 25 minutes.

8. 8

   Cut into 16 wedges, then cool completely in the pan on a wire rack.

9. 9

   Tip: The shortbread can keep in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.