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Shortbread-Pecan Crust

Shortbread-Pecan Crust
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Makes one 8- or 9-inch crust| Hands-On Time: | Total Time:

Ingredients

  • 1 cup (4 ounces) pecans
  • 1/2 10-ounce box shortbread cookies (such as Lorna Doone)
  • 6 tablespoons unsalted butter, cold, cut into pieces

Directions

  1. Heat oven to 350° F. In a food processor, pulse the pecans and cookies until crumbs form. Add the butter and pulse just until combined.
  2. Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
  3. Bake the crust until slightly darkened, 20 to 25 minutes. Transfer pie plate to a wire rack and let cool. (You can set the baked crust aside at room temperature for up 24 hours.)
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 260Calories From Fat 80%
  • Fat 23g
  • Sat Fat 7g
  • Cholesterol 26mg
  • Sodium 81mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugar 4g
  • Protein 3g
What does this mean? See Nutrition 101 .

Quick Tip

Dough and a rolling pin
Do-ahead: Refrigerate the dough overnight and bake it early in the day. Or use store-bought shortbread in place of the freshly baked to save time.

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