LEE BAILEY'S BROWN SUGAR SHORTBREAD
2/3 c. unsalted butter, softened
1/2 c. light brown sugar, tightly packed
1 tsp. vanilla extract
1 c. finely chopped pecans
1 1/2 c. all-purpose flour
Preheat oven to 325 degrees. Generously butter a 9-inch round cake pan.
Beat butter and brown sugar until fluffy. Beat in vanilla. Combine pecans and
flour. Add to butter and brown sugar mixture in 4 portions, mixing well after
each addition. Pat mixture into pan and pierce on top with tines of fork. Bake
until slightly browned and puffy, about 30 minutes.
Remove shortbread from oven and carefully cut into wedges, using a sharp
or serrated knife, before allowing to cool. Makes up to 16 wedges.
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