Rosemary-Pecan Shortbread

  1. Place pecans in a single layer in a shallow pan.
  2. Bake at 350u0b0 for 8 to 10 minutes or until toasted, stirring occasionally.
  3. Combine pecans, baking mix, sugar, and rosemary in a medium bowl; stir in mayonnaise and milk with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 5 or 6 times. Pat or roll dough into a 1/4-inch-thick square; cut into 1 1/2-inch squares, and place on a lightly greased baking sheet.
  4. Bake at 425u0b0 for 6 to 8 minutes or until golden brown.
  5. Rosemary-Pecan Biscuits: Prepare recipe as directed, patting or rolling dough to 1/2-inch thickness. Cut with a 2-inch round cutter. Proceed as directed. Makes about 14 biscuits.

pecans, allpurpose, sugar, fresh rosemary, mayonnaise, milk

Taken from www.myrecipes.com/recipe/rosemary-pecan-shortbread (may not work)

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