Pecan shortbread

Yield: 1 Servings

Measure Ingredient
2 cups Butter (4 sticks), room temperature (NO Substitutes!)
1 cup Sugar
1 teaspoon Vanilla extract
3 cups All-purpose flour
1 cup 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, ⅜ 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 <pmakolon@...> on Apr 13, 1997

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