- 1 cup – unsalted butter, softened
- 1/2 cup – granulated sugar
- 1 3/4 cups + 2 tablespoon – Sifted Swans Down Cake Flour
- 1/4 cup – cornstarch
- 1/2 cup – chopped pecans, finely (optional)
PREHEAT oven to 350°.
SIFT SWANS DOWN Cake Flour and lightly spoon into measuring cup for 1 ¾ cups + 2 tablespoons.
CREAM butter and sugar. Slowly add flour and cornstarch; blend well, add pecans if desired. Spray a 10×15 inch jellyroll pan with cooking spray, then press cookie dough into pan, score into bars and prick with a fork.
BAKE for 15 -18 minutes until golden brown.