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Ingredients
  • subheading: FOR THE SHORTBREAD CRUST:
  • 4 sticks butter softened
  • 1 c. confectioners’ sugar
  • ½ t. salt
  • 2 ½ c. all-purpose flour
  • subheading: FOR THE FILLING:
  • 1 stick butter melted and cooled
  • ⅔ 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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