This is a tender shortbread, filled with pecans, and then generously topped with cinnamon sugar. I brought a double batch of these shortbread bars along on our camping trip last weekend and they kept beautifully for four days at room temperature.
They were a perfect snack with a cup of coffee or tea in the afternoon.
Shortbread Baking Tips
Baking the shortbread in a pan and then slicing it into bars, makes this a very easy dessert. This recipe doubles perfectly and fills a large baking sheet, or jellyroll pan. Placing a sheet of parchment on top of the dough will make it easier to press/roll the dough and spread it across the pan. Remove the parchment from on top of the bars before sprinkling with cinnamon and pecans. While baking, do not allow the bars to actually brown at all. If they brown, they will be much more crunchy than desired, once they cool. The goal is a very soft shortbread texture. Coconut Chews, Classic Chocolate Chip Blondies, and Almond Bars are a few more of our favorite desserts that transport well and stay fresh for days. As with many of the recipes here, both a traditional recipe and a gluten-free recipe are included. Simply swap the gluten-free ingredient list for the all-purpose flour in the recipe below and you’ll be good to go. Check out all of the gluten free recipes for your holiday baking needs! Are you looking for more pecan recipes? Praline Pecans are a Southern delight blending velvety caramel and crisp pecans. Born from sugar, butter, and cream alchemy, they offer a harmonious contrast of textures.
Cinnamon Shortbread Bar Recipe
Looking for something a little different? Buttery and just barely sweetened, the brown sugar in this shortbread is a delicious twist on classic shortbread. {originally published in 7/16/14 – recipe notes updated 11/19/19}
