Recipe - Pecan Shortbread

2 cup Butter (4 sticks), room
temperature (NO
Substitutes!)
1 cup Sugar
1 teaspoon Vanilla extract
3 cup Allpurpose 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, 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 pmakolon@mail.wiscnet.net on Apr 13, 1997