Slivered almonds or hazelnuts may be used in place of pecans in these nutty butter cookies. To remove the skins from whole hazelnuts, toast them in a fry pan over medium heat, stirring often, until they are fragrant and golden brown, about 10 minutes. Rub the warm nuts in a kitchen towel to loosen the skins (don't worry if tiny bits of skin are still attached), then chop.
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