Wednesday, July 16, 2014

Cinnamon Pecan Shortbread Bars {traditional and gluten free recipes}

Cinnamon Pecan Shortbread Bars (gluten free and traditional recipes included) by Barefeet In The Kitchen
If the perfect slice of cinnamon toast met Pecan Sandies, this Cinnamon Pecan Shortbread would be the result. This is a tender shortbread, filled with pecans, and then generously topped with cinnamon sugar. I brought a double batch of these 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.

Here are a few more of my favorite desserts that transport well and stay fresh for days:

COOK'S NOTE: 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.

Cinnamon Pecan Shortbread Bars {traditional and gluten free recipes}
Yield: 18-24 small bars
(printable recipe)

1 cup brown rice flour *
3/4 cup oat flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
3/4 teaspoon xanthan gum *
1/4 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup butter, room temperature
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

* If you are not in need of a gluten free recipe, substitute a total of 2 cups all-purpose flour for the items marked with an *.

Topping Ingredients:
3 tablespoons sugar
2 teaspoons cinnamon
1/2 cup chopped pecans

Preheat the oven to 325 degrees. Lightly grease a 9x13 pan with butter, or line with parchment paper. Sift together the flours, baking powder, and salt. Cream together the butter and the sugar. Add the egg and the vanilla extract and mix until light and fluffy. Slowly add the flour mixture to the butter mixture, mix until combined. Add the pecans and stir again to distribute.

Press the dough into the bottom of the greased pan. Press with your fingers or a pastry roller to smooth the top of the dough. Sprinkle the top of the dough generously with cinnamon sugar and then with chopped pecans and very lightly press them into the top of the dough.

Bake for 16-18 minutes, or until just barely beginning to brown around the edges. 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. 

Let them cool in the pan for 15 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Remove them carefully to a wire rack to cool completely before storing in an airtight container. Enjoy!

Cinnamon Pecan Shortbread Bars (gluten free and traditional recipes) by Barefeet In The Kitchen

ONE YEAR AGO TODAY: 30 Minute Chicken Enchiladas
TWO YEARS AGO TODAY: White Chocolate Macadamia Nut Blondies
THREE YEARS AGO TODAY: Cucumber Salad with Tomato Vinaigrette


  1. I love pecans ...they are one of my favorite nuts and shortbread what's not to love

  2. Just wanted to let you know I made these... and they were outta this world!!!! The first batch was gone in one evening. So, I had to make them again the next day.... Yummie!!!!!!!!!!!!!!

  3. Little bites of heaven!!

  4. These are to die for. We loved them!

  5. i would love to try this but don't have 1/2 cup tapioca starch *
    1/4 cup potato starch *
    3/4 teaspoon xanthan gum *
    can anything else be used as i don't know if i can even get them