Nut Shortbread
Brown Bag Cookie Shortbread Pan/Mold Recipe
by Hill Design, Inc.
Reprinted with permission to recipelink.com

1/2 cup butter at room temperature
1/2 cup powdered sugar (unsifted)
1/2 teaspoon vanilla
l/4 cup (loz) ground nuts, pecans, almonds, hazelnuts, or unsalted cashews - not walnuts or peanuts
1 cup less 2 Tablespoons flour (unsifted)
1 Tablespoon cornstarch

Cream the butter until it is light. Cream in the powdered sugar, and the vanilla. Stir in the ground nuts, then the flour and the cornstarch. Knead until smooth on a very lightly floured board. ( This dough is sticky. ) Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325F for about 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.

Let the pan cool before washing it in the sink or dishwasher.