November Issue

FOR THE SHORTBREAD CRUST:

4 sticks butter, softened 1 c. confectioners’ sugar ½ t. salt 2 ½ c. all-purpose flour

FOR THE FILLING:

1 stick butter, melted and cooled 2/3 c. light corn syrup 1 c. packed light brown sugar 4 t. vanilla 1 t. salt 2 eggs 2 c. chopped pecans

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