Directions:
- Cup pecan halves
- Cup all-purpose flour, plus more
- All-purpose flour, for preparation (spooned and leveled)
- /4 cup confectioners' sugar
- /2 cup cold unsalted butter, cut into pieces
- /4 teaspoon salt
- Change Measurements: US | Metric
- Directions:
- Prep Time: 15 mins
- Total Time: 45 mins
- 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.
- Read more: /recipe/pecan-shortbread-bars-200285#ixzz1QXwQCNTN
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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