Orange Pecan Shortbread from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (350°F.). Cream the butter and sugar until fluffy. Add the egg yolks and vanilla and beat well. Sift together the flour, baking soda an
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ¼ teaspoon baking soda
- 1¼ cups sifted all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs, separated
- ⅓ cup sugar
- ½ cup butter
- 1 tablespoon sugar
- Pecan halves for garnish
- ½ cup chopped pecans
- 1 cup orange marmalade
- ¼ teaspoon salt
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