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    You are in: Home / Recipes / Cinnamon Pecan Cookie Crust Recipe
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    Cinnamon Pecan Cookie Crust

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Sharon123's Note:

    This is inspired by linzer torte pastry, which is flavores with ground up nuts and spices, and is delicious filled with lemon curd! A Jewish recipe.

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    Ingredients:

    Yield:

    9 1/2

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, beat 6 tbls. of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and vanilla and beat until combined. In a medium bowl, whisk flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 20 minutes.
    2. 2
      Preheat the oven to 350*F. On a lightly floured board, roll out the dough about 1/4" thick. Cut the dough into 4 pieces and move to 2 baking sheets. Bake in the upper and lower thirds of the oven for 15 minutes, or till crisp. Shift the pans from top to bottom and front to back for even baking. Let cool on a wire rack.
    3. 3
      Move the pastry to a heavy resealable plastic bag and crush gently using a rolling pin(I use a drinking glass). Move the crumbs to a food processor, add the remaining 6 tbls. softened butter and process until moistened. Press the crumbs into a 9" tart pan with a removable bottom, forming an even layer all around. Pack the crumbs tightly. Refrigerate the tart shell until chilled, about 15 minutes. The crust can be kept in an airtight container for 2 days. Fill with desired filling.

    Ratings & Reviews:

    • on November 16, 2010

      55

      This was a really great recipe that I used the same day. I made pumpkin pie with the crust, and found it was alot better than the regular graham crust that I was used to making in the past.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2008

      55

      Excellent cookie crust for pies, tarts and cheesecakes. I was able to make this gluten-free for a no-bake pie for our Easter Dinner (I did leave the cinnamon out). I will be using this in any recipe that calls for a graham cracker crust. Thanks Sharon for posting this. Made for Zaar Tag 08A.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cinnamon Pecan Cookie Crust

    Serving Size: 1 (465 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2554.2
     
    Calories from Fat 1825
    71%
    Total Fat 202.8 g
    312%
    Saturated Fat 94.3 g
    471%
    Cholesterol 575.8 mg
    191%
    Sodium 120.8 mg
    5%
    Total Carbohydrate 170.5 g
    56%
    Dietary Fiber 12.0 g
    48%
    Sugars 54.1 g
    216%
    Protein 26.2 g
    52%

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