Ingredients:
1-1/2 cups flour
1/4 cup cornstarch
1/4 cup cornstarch
1/2 tsp salt
Pinch of ground cloves
2 sticks butter; room temp
Pinch of ground cloves
2 sticks butter; room temp
3/4 cup packed brown sugar
1/2 cup finely ground pecans
Directions:
Sift together flour, cornstarch, salt & cloves. Beat butter and brown sugar on med. speed for about 3 min, until the mixture is very smooth. Reduce speed and add the dry ingredients. Add pecans.
Transfer dough to a gallon-size ziploc bag. On a flat surface, leaving the bag open, roll the dough into a 9 x 10 1/2 inch rectangle, 1/4 inch thick. Turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. Seal the bag, pressing out as much air as possible, and refrigerate for 2 hours. ut into squares. Bake at 350 degrees for 18-20 min, or just before it turns color. Transfer to a rack and cool completely.
1/2 cup finely ground pecans
Directions:
Sift together flour, cornstarch, salt & cloves. Beat butter and brown sugar on med. speed for about 3 min, until the mixture is very smooth. Reduce speed and add the dry ingredients. Add pecans.
Transfer dough to a gallon-size ziploc bag. On a flat surface, leaving the bag open, roll the dough into a 9 x 10 1/2 inch rectangle, 1/4 inch thick. Turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. Seal the bag, pressing out as much air as possible, and refrigerate for 2 hours. ut into squares. Bake at 350 degrees for 18-20 min, or just before it turns color. Transfer to a rack and cool completely.
