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Pecan-Cornmeal Shortbreads

Serve these nutty, mildly spiced bites alongside cheese and fresh fruit for a light appetizer.

Southern Living NOVEMBER 2004

  • Yield: Makes 2 1/2 dozen

Ingredients

  • 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

Preparation

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.

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Pecan-Cornmeal Shortbreads recipe

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