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Cinnamon-Pecan Shortbread

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Cinnamon-Pecan Shortbread

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1/4 cup cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, room temperature
  • 1 large egg white, beaten to blend with 1 tablespoon water (for glaze)
  • 1 1/2 cups chopped toasted pecans for wedges, or 36 pecan halves for round cookies
  • raw sugar
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