Pecan Shortbread

Ingredients:

5 cups Daisy pastry flour

1 cup pecans, toasted and chopped

1 pound butter at room temperature

2 ½ cups light brown sugar

2 tsp vanilla extract

1 tsp almond extract

Mix Daisy flour and pecans. Set aside.

Cream butter and brown sugar.

Add extracts to the butter mixture.

Stir in flour until mixed. Do not overmix.

Roll into logs. Wrap in plastic wrap and refrigerate 30 minutes to 1 hour

Slice and bake at 350° F. 11 to 13 minutes

Recipe from Kirsten Anderson, Lancaster pastry chef.

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279