Pecan Shortbread Bars
These crumbly cookies are studded with crunchy pecans.
- Total Time:
- Yield: Makes 18
Source: Everyday Food, May 2006
- 1 cup pecan halves
- 1 cup (spooned and leveled) all-purpose flour, plus more for preparation
- 3/4 cup confectioners' sugar
- 1/2 cup cold (1 stick) unsalted butter, cut into pieces
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Line an 8-inch 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; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate.
Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly 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.