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BROWN SUGAR-PECAN SHORTBREAD COOKIES by Sarah Phillips adapted from Dorie Greenspan
Makes 32, 1 1/2-inch squares
These cookies have a melt-in-your-mouth quality because of the added cornstarch. And, the brown sugar gives them a wonderful caramel flavor, but can be replaced a combination of white sugar and dark brown sugar, if desired. The ground pecans add a wonderful crunchy texture, making this one of my favorite choices.
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