This crunchy cookie has a cinnamony spiciness to it with the crunchiness of pecan pieces and the sweetness of raw sugar topping it off - could it be up for an Oscar? Maybe at the Academy Awards of Cookies?
Ingredients: 2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 cup cornstarch, 1 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, 1 cup butter, room temperature and cut into 1/2 inch cubes, 1 large egg white, beaten and blended with 1 tablespoon water (for glaze), 1/2 cup chopped pecans, raw sugar.
Mix flour, sugar, brown sugar, cornstarch, cinnamon and salt in large mixing bowl. Add butter and mash with back of fork until coarse meal forms (or use a pastry blender). Using fingertips, work dough until smooth; shape into disk. Wrap in plastic wrap and chill until firm but not hard, about 30 minutes.
Preheat oven to 325 degrees. Shape dough into 1 inch balls and arrange on 2 ungreased baking sheets about 2 inches apart. Cover smooth-bottomed glass with plastic and press each ball with glass to form a 2 inch round. Cut with scalloped cookie cutter, if desired, gathering up cut pieces to re-form into another ball. Brush each cookie with egg white/water mixture, top with a few chopped pecans and sprinkle with raw sugar.
Bake in preheated 325 degree oven about 20 minutes or until golden. Cool on baking sheets about 2 minutes before transferring to cooling racks.
Makes about 3 dozen shortbreads.