Pecan-Cornmeal Shortbreads

Vegetarian
Pecan-Cornmeal Shortbreads
45 min.
30
101kcal

Suggestions


Indulge in the delightful crunch and rich flavor of Pecan-Cornmeal Shortbreads, a perfect treat for any dessert lover! These scrumptious cookies combine the nutty essence of pecans with the unique texture of cornmeal, creating a delightful contrast that will leave your taste buds dancing. Whether you're hosting a gathering or simply craving a sweet snack, these shortbreads are sure to impress.

What makes this recipe truly special is its simplicity and the use of wholesome ingredients. With just a handful of pantry staples, you can whip up a batch of these delectable cookies in under an hour. The buttery richness pairs beautifully with the subtle heat from ground red pepper, adding an unexpected twist that elevates the flavor profile. Each bite is a harmonious blend of sweet and savory, making them an irresistible addition to your dessert table.

Perfectly portioned for 30 servings, these shortbreads are ideal for sharing with friends and family. Imagine the joy on their faces as they savor these delightful treats, topped with a crunchy pecan half for that extra touch of elegance. So, roll up your sleeves and get ready to bake a batch of Pecan-Cornmeal Shortbreads that will not only satisfy your sweet tooth but also become a cherished recipe in your collection!

Ingredients

  • 0.8 cup butter softened
  • 0.5 cup cornmeal 
  • large eggs lightly beaten
  • 1.5 cups flour all-purpose
  • 0.3 teaspoon ground pepper red
  • 30  pecans 
  • 0.5 cup pecans chopped
  • 0.5 teaspoon salt 
  • tablespoons sugar 

Equipment

  • baking sheet
  • oven
  • plastic wrap
  • hand mixer

Directions

  1. Beat butter at medium speed with an electric mixer until creamy.
  2. Add flour and next 5 ingredients, beating at low speed until blended. Stir in chopped pecans. Wrap dough with plastic wrap; chill 1 hour.
  3. Shape dough into 2 (9-inch-long) logs. Wrap in plastic wrap, and chill 1 hour.
  4. Cut dough into 1/2-inch-thick slices.
  5. Place rounds on lightly greased baking sheets; top each round with a pecan half.
  6. Bake at 350 for 25 minutes or until lightly browned; remove to wire racks, and let cool completely.

Nutrition Facts

Calories101kcal
Protein5.65%
Fat63.52%
Carbs30.83%

Properties

Glycemic Index
10.52
Glycemic Load
5.18
Inflammation Score
-2
Nutrition Score
2.3200000237835%

Flavonoids

Cyanidin
0.35mg
Delphinidin
0.23mg
Catechin
0.23mg
Epigallocatechin
0.18mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.07mg

Nutrients percent of daily need

Calories:101.36kcal
5.07%
Fat:7.3g
11.23%
Saturated Fat:3.21g
20.04%
Carbohydrates:7.97g
2.66%
Net Carbohydrates:7.24g
2.63%
Sugar:1g
1.11%
Cholesterol:18.4mg
6.13%
Sodium:77.86mg
3.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.46g
2.92%
Manganese:0.21mg
10.26%
Vitamin B1:0.08mg
5.28%
Selenium:2.97µg
4.25%
Folate:14.02µg
3.5%
Vitamin A:159.55IU
3.19%
Fiber:0.73g
2.92%
Vitamin B2:0.05mg
2.79%
Copper:0.06mg
2.77%
Iron:0.48mg
2.68%
Phosphorus:26.33mg
2.63%
Vitamin B3:0.48mg
2.39%
Magnesium:8.44mg
2.11%
Zinc:0.3mg
1.99%
Vitamin B6:0.03mg
1.43%
Vitamin E:0.21mg
1.42%
Vitamin B5:0.1mg
1.03%
Source:My Recipes