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Pecan Shortbreads

Yield about 2 1/2 dozen


  • 1 cup butter or margarine, softened
  • 1/2 cup sifted powdered sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup finely chopped pecans

How to Make It

  1. Cream butter; gradually add sugar, beating well. Combine flour and baking powder; gradually add to creamed mixture, mixing well. Stir in pecans. Cover, and chill 20 minutes or until dough is slightly firm.

  2. Roll dough to 1/4-inch thickness between sheets of waxed paper. Remove top sheet of waxed paper. Cut dough into desired shapes with a cookie cutter; remove excess dough. Place ungreased cookie sheet on top of cookies; invert and remove waxed paper.

  3. Bake at 300° for 25 minutes or until lightly browned. Remove immediately to wire rack to cool.

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