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: preheat oven to 350f line an 8-in square baking pan with aluminum foil, leaving an overhang on all sides. in a food processor, pulse pecans until finely chopped. transfer to a bowl and set aside. in processor blend four, sugar, butter and salt until moist clumps form. add reserved pecans; pulse 2 or 3 times, just to blend. press dough evenly into the bottom of prepared pan. if dough is sticky, dip fingers into flour. with a floured fork, prick dough every 1/2 inch. bake until golden, 30 to 35 minutes. cool 5 minutes in pan. use foil overhang to lift shortbread from pan onto cutting board. with a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows). remove from foil; cool bars completely on a rack before serving.