Cinnamon Pecan Squares
Chase away the late winter chill with delicious Cinnamon Pecan Squares! No one will be able to say no to a buttery, cinnamon shortbread crust topped with crunchy, toasted pecans!
Preheat oven to 300 degrees.
Spray an oblong baking pan with baking spray. I used a 14”x8”x2” pan.
Cream butter; gradually add sugar and continue beating until mixture is light and fluffy.
Add egg yolk, flour, cinnamon, salt and vanilla. Mix well; dough will be thick.
Press dough evenly into prepared pan; crust will not be very thick.
Lightly beat egg white and brush over top of dough.
Sprinkle nuts evenly over dough and lightly press nuts into dough.
Bake about 50 minutes or until edges are golden.
Remove from oven and cut into square while still hot. Let cool and remove from pan with a spatula.
Store in a tightly covered container; square will keep at a week.
- Store these in an airtight container to keep them for up to a week.
Calories: 173kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 34mg | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.7mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!