Ingredients
1/2 c. (1 stick) butter, softened
1/3 c. powdered sugar
1/4 tsp. kosher salt
3/4 tsp. sweet paprika
1/4 tsp. ground ginger
1 1/2 c. oat flour
3/4 c. toasted pecans, very finely chopped
1 tsp. sweet paprika
1 1/2 tbsp. granulated sugar
Preparation
Step 1In a large bowl using a hand mixer, cream together butter, sugar, salt, paprika, and ginger until fluffy, 4 minutes. Fold in flour and pecans until fully combined. Step 2Sandwich dough between two sheets of parchment and roll to ¼”-thick. Transfer to the freezer and let chill until hardened, about 30 minutes.Step 3Preheat oven to 325°. Remove dough from freezer and peel back both pieces of parchment and line two baking sheets with them. Cut dough into desired shapes and arrange on prepared baking sheet spaced 1” apart. Step 4In a small bowl, combine 1 teaspoon paprika with granulated sugar. Sprinkle paprika sugar on top of shortbreads.Step 5Bake until edges turn lightly golden, 15 to 18 minutes.
This recipe uses oat flour. If you don’t have any on hand, you can process some oatmeal to a fine grind in a high-speed blender. Together with a little ground ginger, there’s a barely detectable lingering warmth in the background of every bite. Sprinkle some paprika sugar before baking for a lovely copper blush on top of each wholesome shortbread. If you give these a try, please drop a comment down below on what you thought of ’em!
