Pecan-Cornmeal Shortbreads

Southern Living
Pecan-Cornmeal ShortbreadsRecipe
Serve these nutty, mildly spiced bites alongside cheese and fresh fruit for a light appetizer.
Makes 2 1/2 dozen


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3/4 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1/2 cup chopped pecans
30 pecan halves


Beat butter at medium speed with an electric mixer until creamy. Add flour and next 5 ingredients, beating at low speed until blended. Stir in chopped pecans. Wrap dough with plastic wrap; chill 1 hour.

Shape dough into 2 (9-inch-long) logs. Wrap in plastic wrap, and chill 1 hour.

Cut dough into 1/2-inch-thick slices. Place rounds on lightly greased baking sheets; top each round with a pecan half.

Bake at 350° for 25 minutes or until lightly browned; remove to wire racks, and let cool completely.

Created date

November 2004