It's tea time at Linderhof. But it's a very special tea time . . . for I'm having a "cyber tea" with blog friend Sarah from Biloxi. She's a dear and sent me several recipes which I received today. One of which I just had to try! And since it is her recipe, what better guest to "share" the cookies with than Sarah!
Tea for two in the breakfast room, of course. With the Spode Blue Italian cups and saucers and plates, the odd blue and white creamer and my grandmother's silver pot.
The nosh? Sarah's recipe for Nori's Cinnamon Pecan Sprinkled Shortbread. Of course, in my file, they're called "Sarah's Cinnamon Pecan Sprinkled Shortbread" -- Nori (whomever she might be) is to be forgotten!
They're an easy cooky to put together and if you like shortbread they're a really good cooky. Crisp, buttery and loaded with cinnamon and pecans.
I baked them while I worked in the garden this morning and the smell of cinnamon in the oven wafted out to the garden! It was a heavenly smell.
I am so glad Sarah could join me for tea today and enjoy my version of her tea treats!
SARAH'S CINNAMON-PECAN-SPRINKLED SHORTBREAD
1 cup plus 1 T. flour
3/4 t. cinnamon
1/8 t. baking powder
1/4 t. salt
1 stick butter, at room temperature
3 T. brown sugar
2 T. white sugar
Heat oven to 300. Mix flour, cinnamon and baking powder and salt together in a small bowl. Cream butter and sugars for about a minute until fluffy. Stir in flour mixture, then beat until fluffy again. Press dough into an ungreased square pan and use a fork to prick holes all over. Mix pecans, sugar and cinnamon to make topping. Sprinkle on top of dough. Bake about 55 minutes, or until shortbread is firm to the touch. Cut into bars while still hot, but let cool before removing from pan.
5 T. chopped pecans
1 T. sugar
1/2 t. cinnamon
It's Friday and I'm sharing my tea with Sarah (and her cinnamon pecan sprinkled shortbread) with Michael at Designs by Gollum for Foodie Friday.