Pecan Shortbread (Paired with Blackberry Wine)

3/4 cup all-purpose flour

1/2 cup finely ground pecans

1/4 cup sugar

1/8 teaspoon ground cinnamon

Pinch of salt

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

1 egg yolk

Lightly grease a large rimmed baking sheet and set aside.
In a mixing bowl, combine the flour, pecans, sugar, cinnamon, and salt. With a pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles fine meal. Add the yolk and blend with a fork. Lightly knead the dough on a very lightly dusted surface until smooth.
Transfer the dough to the prepared baking sheet and flatten it into a 6-inch round. Refrigerate until well chilled, around 20 minutes.
Meanwhile, preheat the oven to 350 degrees. Using the blunt side of a knife, score the dough into 8 wedges. Bake for 35 minutes or until golden brown around the edges. While still warm, cut into wedges with a serrated knife. Let cool to room temperature.

Yield: 8 servings

Note: Can be drizzled with chocolate if desired. Store in an airtight container and use within 3 days.

​Recipe courtesy of picktn.org.