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By newspapergal on October 13, 2006
"Amazingly soft, delicious cookies! When I made this, I used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the..."
Prep Time: 20 mins
Total Time: 36 mins
By Sharon123 on December 18, 2007
By Julie* on November 29, 2008
By Annacia on December 1, 2008
"Shortbread cookies are a must to make for the holidays, and these pecan-filled, buttery biscuits are simply irresistible. Be sure to use real butter, not margarine, for best flavor. PLEASE, watch them as they bake. Reviewers are reporting baking times from 12 to 20 mins and I have changed the baking time from the original 30 mins to 15 mins."
Prep Time: 30 mins
Total Time: 55 mins
By PaulaG on March 29, 2009
By LiisaN on January 17, 2010
By Mia in Germany on December 12, 2009
"This is a chewy cookie which I made up some years ago. It can be made with gluten free oats and gluten free flour, too.
The amount is a guess because I didn't make these cookies for about two years and can't remember how many it yields, but I guess it is something around 30 cookies."
Prep Time: 15 mins
Total Time: 35 mins
By Um Safia on March 13, 2013
"I love these gorgeous little balls! The use of nuts & icing sugar reminds me of Algerian style cookies - my husband loves them as they are so similar. If you give them a few coats of confectioners sugar youwill get a beautiful finish. This recipe was originally from McCormicks."
Prep Time: 10 mins
Total Time: 1 hrs 10 mins