Highland Shortbread


    • 2 Cups Butter
    • 1 Cup Sugar
    • 4 Cups All-Purpose Flour
    • 1/2 Tsp Salt
    • Pecan Halves
    • Sifted Powdered Sugar


    • Cream butter; gradually add 1 cup sugar, beating until light and fluffy.
    • Sift together flour and salt; add to creamed mixture. (Add more flour, if needed, to make dough easy to handle).
    • Shape sough into 3/4-inch balls; place 2 inches apart on greased cookie sheets. Gently press a pecan half in center of each.
    • Bake at 350º for 8 to 10 minutes or until lightly browned.
    • Roll in powdered sugar while warm.

Yield: 6 dozen.