This recipe comes from Martha Stewart's Christmas.
1 cup butter (no substitution)
1 cup loosely packed light brown sugar
½ tsp. vanilla
Pinch of salt
2 ¼ cups sifted flour
½ cup finely chopped pecans (Note: 1-8oz. pkg pecans makes three batches)
Refrigerate dough until well chilled. Roll out ¼” thick, cut out cookies. Bake on parchment lined cookie sheets in the top third of your oven at 325 for 20 minutes. Cool on racks.
Frugal Tip: These make perfectly lovely plain shortbread cookies if you leave out the pecans.
These are really delicious. Like my sister says, they taste like far more than the sum of their parts!
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