"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Butter-Pecan Shortbread Sticks, by Diane McElmury, is from The McElmury Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 cup flour 3 tablespoons brown sugar 1/2 cup butter (no substitutes) 2 tablespoons finely chopped toasted pecans 1/2 teaspoon vanilla 1 oz milk chocolate melted
Combine flour and brown sugar in a medium bowl. Cut in butter until mixture resembles crumbs and starts to cling. Stir in pecans. Sprinkle vanilla over mixture. Form into ball and mix well. Roll dough on slightly floured surface in an 8x6 inch rectangle. Cut into 24 2x1 inch strips. Place 1 ince apart on ungreased cookie sheet. Bake at 325º oven for 20-25 minutes or until bottoms just start to brown. Drizzle cooled sticks with melted chocolate.
Use a metal spatula to transfer the sticks to an ungreased baking sheet
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