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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Found this on a card stuck in a magazine although I can't remember which one now. I haven't made yet but wanted to not lose. I will post a review after I try it. Ingredients:
1 cup pecan halves |
1 cup all-purpose flour, plus more |
all-purpose flour, for preparation (spooned and leveled) |
3/4 cup confectioners' sugar |
1/2 cup cold unsalted butter, cut into pieces |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350F Line an 8-in square baking pan with aluminum foil, leaving an overhang on all sides.
2. 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.
3. 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.
4. 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.
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