Stone-Ground Cornmeal-Pecan Shortbread – a delicious recipe with butter, Parmesan cheese, salt, ground red pepper, stone-ground yellow cornmeal, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Place first 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer 2 minutes or until well blended. Add cornmeal and chopped pecans, beating just until blended. Gradually add flour, beating at low speed until blended. (Dough will be crumbly, yet moist enough to cling together when pressed.)", "Roll out dough 1/4"" thick on a sheet of parchment paper. Cut out dough using a 2"" round cookie cutter, and place rounds 1"" apart on parchment paper-lined large baking sheets.", "Bake at 350u00b0 for 15 to 17 minutes or until lightly browned and crisp. Remove shortbread from baking sheets, and cool completely on a wire rack. Re-roll scraps of dough 1/4"" thick, cut out, and bake as above."]
398
kcal
Calories
19
g
Fat
43
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ¼ tablespoons butter, softened, 1 (8-oz.) wedge Parmesan cheese, finely shredded, 1 teaspoon salt, 1/4 teaspoon ground red pepper, and more.
Yes, Stone-Ground Cornmeal-Pecan Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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