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Pecan Shortbread Recipe

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This recipe for Pecan Shortbread, by , is from To Honor Granny, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Sinor
Added: Tuesday, July 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. unsalted butter, at room temperature
1 c. sugar
1 t. pure vanilla extract
1 t. pure almond extract
3 1/2 c. all-purpose flour
1/4 t. salt
1 1/2 c. small diced pecans

Directions:
Directions:
Preheat oven to 350. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 3. minutes. Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter. Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

Number Of Servings:
Number Of Servings:
20 to 24 cookies
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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