Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees fahrenheit. combine flour and pecans. in a large bowl, cream the butter and brown sugar. beat in the vanilla extract. gradually stir in the dry ingredients. the dough will be stiff. pinch off walnut size pieces of dough and roll into small balls. place the balls 1-1/2 inches apart on ungreased cookie sheets. flatten the cookies with the back of a spoon dipped in flour. back for 10 to 12 minutes until lightly colored. transfer onto wire racks to cool.

Target recipe: put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week.