Cinnamon Nut Squares

October 25, 2024

70

medium

24

  • Preheat the oven to 300°F (150°C). Lightly spray a 14x8x2-inch baking pan (or similar oblong pan) with baking spray.
  • Prepare the dough:
    • In a mixing bowl, cream the butter until smooth.
    • Gradually add the sugar and continue beating until the mixture is light and fluffy.
    • Add the egg yolk, flour, cinnamon, salt, and vanilla, mixing until well combined. The dough will be thick.
  • Press the dough:
    • Press the dough evenly into the prepared pan to form a thin crust.
  • Add the egg white and nuts:
    • Lightly beat the egg white, then brush it over the top of the dough.
    • Sprinkle the nuts evenly over the dough, pressing them gently to help them stick.
  • Bake:
    • Bake for about 50 minutes, or until the edges are golden brown.
  • Cut and cool:
    • Remove from the oven and, while still hot, cut the shortbread into squares.
    • Allow it to cool completely in the pan, then use a spatula to lift the squares out.
  • Store:
    • Keep the squares in a tightly covered container. They’ll stay fresh for up to a week.
Reviews

Ingredients:

Adjust Servings
1cup butter softened
1teaspoon butter vanilla bakery emulsion
1tablespoon cinnamon
1 egg separated
2cups flour
1cup pecans chopped
0.5teaspoon salt
1cup sugar

Directions

1.
Preheat the oven to 300°F (150°C). Lightly spray a 14x8x2-inch baking pan (or similar oblong pan) with baking spray.
Mark as complete
2.
Prepare the dough
1. In a mixing bowl, cream the butter until smooth. | 2. Gradually add the sugar and continue beating until the mixture is light and fluffy. | 3. Add the egg yolk, flour, cinnamon, salt, and vanilla, mixing until well combined. The dough will be thick.
Mark as complete
3.
Press the dough
Press the dough evenly into the prepared pan to form a thin crust.
Mark as complete
4.
Add the egg white and nuts
1. Lightly beat the egg white, then brush it over the top of the dough. | 2. Sprinkle the nuts evenly over the dough, pressing them gently to help them stick.
Mark as complete
5.
Bake
Bake for about 50 minutes, or until the edges are golden brown.
Mark as complete
6.
Cut and cool
1. Remove from the oven and, while still hot, cut the shortbread into squares. | 2. Allow it to cool completely in the pan, then use a spatula to lift the squares out.
Mark as complete
7.
Store
Keep the squares in a tightly covered container. They’ll stay fresh for up to a week.
Mark as complete
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