|
Title: Pecan Shortbread Categories: None Yield: 1 Servings 2 c Butter (4 sticks), room -temperature (NO -Substitutes!) 1 c Sugar 1 ts Vanilla extract 3 c All-purpose flour 1 c Ground pecans Cream the butter and sugar until light and fluffy. Add the extract and fold in the flour and nuts. Pat the dough or roll gently into a 7 x 10 inch rectangle, 3/8 inch thick. Place on a baking sheet. Make cutting lines and refrigerate until cold. Cut and bake in a 275F oven for about 40 minutes, or until lightly brown. Makes 20 cookies. Source: Me! (Peggy Makolondra) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Makolondra |