Pecan Vanilla-Paste Shortbread

Preheat oven to 375 degrees F.

In a food processor, cream
   1/2 pound (2 sticks) butter
Add and process
   1/2 cup white sugar
   1/2 cup light brown sugar
until smooth.
   1 egg yolk
   1 Tablespoon vanilla paste (or vanilla extract)
   1 cup pecans.
Process until smooth and light.
   3/4 cup cake flour
   3/4 cup white rice flour
   1 cup all-purpose flour.
(Or just use all-purpose flour).
Process just until rolls into a ball, adding more flour if necessary.

On two silpat sheets or parchment, divide into eight equal mounds and pat into circles about 6 inches across and 1/4 inch think. Make holes in surface with fork. Place sheets on baking rack and place in oven. Bake for 25-30 minutes or until brown around the edges, reversing front to back and top to bottom midway through to ensure even baking. (Check after 20 minutes).

Remove from oven. Reduce heat to 325 degrees. With pizza wheel, divide each circle into 8 pie-pieces. Return to oven and bake for an additional 10 minutes. Remove and allow to cool on the sheets. Makes 64 wedges.

© 2003 Richard Waldinger