Butterscotch-Pecan Shortbread

  • 4 ounces unsalted butter
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely chopped pecans

In a medium size mixing bowl, beat butter, sugar, and vanilla together. Stir in salt and flour; add pecans, kneading in gently with hands, if necessary.

Press or gently roll out on a lightly floured surface; cut into circles or squares about 1/4-inch thick. Bake at 325 degrees F. for about 20 minutes.

Time will vary with thickness, so check them after 12 to 15 minutes if they are a little thinner.

Omit the pecans and drizzle with icing or dip half of each cookie in chocolate coating and sprinkle with more chopped pecans, if desired.

  • Yields: Makes about 15 to 18 cookies
  • Preparation Time: 45 minutes

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