1/2 cup pecan oil, room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup ground nuts
1 cup less 2 tablespoons flour
1 tablespoon cornstarch


Cream in sugar and vanilla to pecan oil. Stir in ground nuts, then flour and corn starch. Knead until smooth on very lightly floured board. Spray shortbread mold or pan lightly with nonstick spray. Firmly press dough into pan. Prick entire surface with a fork. Bake in pan at 325 degrees for 30-35 minutes, until lightly browned. Cool in pan 10 minutes. Loosen edges and flip pan over on cutting board. Cut while warm.