Butter Pecan Shortbread Ingredients 1-1/4 cups all-purpose flour 3 Tbsp. brown sugar 1/2 cup butter 2 Tbsp. finely chopped pecans 1/2 tsp. vanilla Melted semisweet chocolate (optional) Crushed peppermint candies (optional)
Directions 1. Preheat oven to 325 degrees F. In a medium mixing bowl, stir together the flour and brown sugar. Using a pastry cutter, cut in the butter until mixture resembles fine crumbs and starts to cling. Stir in pecans and vanilla. Form the mixture into a ball and knead until smooth. 2. On an ungreased cookie sheet, pat or roll the dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. Using fluted pastry wheel, cut circle into 16 wedges, leaving circle shape intact. 3. Bake in a 325 degree F oven for 25 to 30 minutes or until bottom starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool. 4. Drizzle with melted chocolate and sprinkle with crushed peppermint candies, if desired. Makes 16 shortbread wedges. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
