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Stone-Ground Cornmeal-Pecan Shortbread

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Oxmoor House
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brunch low carb vegetarian thanksgiving british irish


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14 tablespoons butter, softened

1 (8-oz.) wedge Parmesan cheese, finely shredded

1 teaspoon salt

1/4 teaspoon ground red pepper

1/2 cup stone-ground yellow cornmeal

1/2 cup finely chopped pecans

1 1/2 cups all-purpose flour

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