"The belly rules the mind."--Spanish Proverb

Pecan Shortbread Recipe

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This recipe for Pecan Shortbread, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Flour
1/2 C. Cornstarch
1/2 C. Powdered sugar
3/4 C. finely chopped Pecans
3/4 C. Butter, room temperature

Directions:
Directions:
Combine flour, corn starch, powdered sugar and nuts in a large bowl. With large spoon, blend in butter. Work with hands until a soft, smooth dough forms.
Shape dough into a smooth roll about 1-1/2 inches in diameter. Wrap and chill until firm (about 4 hours or overnight).
Make ahead note: Rolls can be stored in the refrigerator for up to 1 month.
Cut roll with sharp knife into thin slices. Place on ungreased baking sheet.
Bake at 375 for 8 to 12 minutes, or until edges are lightly browned. Remove from sheet and cool completely.

 

 

 

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