Pecan Butterscotch Shortbread

Preheat oven to 375 degrees F.

In a food processor, cream
   1 pound unsalted butter.
Add and combine until light
   1/2 cup white sugar
   1/2 cup drk brown sugar
   1 egg
   2 teaspoons vanilla paste or extract.
   1 tablespoon scotch
   1/2 teaspoon salt.
Add and process just until flour is incorporated
   1-2 cups unbleached white flour
   1 cup cake flour
   1 cup rice flour.
The mixture should have just enough flour to hold its shape.
Add and incorporate
   1 cup chopped pecans (and/or walnuts).

Spread dough on silicone sheets (or parchment) into rectangular shape. Place sheets on cookie sheets and bake for about 10 minutes. Remove from oven, pierce dough with fork and cut into rectangular pieces, leaving roughly in place but separating a bit. Reverse and interchange the sheets (to ensure even baking) and return to the oven for another 15-20 minutes, until quite brown around the edges and no longer white in the middle. Slide silicone off cookie sheets and cool on baking rack. Makes about 40.

© 2003 Richard Waldinger