Pecan Shortbread Diamonds |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 60 |
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âMy mother and I used to make these rich, buttery shortbread cookies every year for the holidays and gift-giving. With a hint of chocolate and a chewy pecan filling, they really are exceptionally good.â The diamond shape adds a special touch! Jane Ellen Benroth - Bluffton, Ohio Ingredients:
3/4 cup butter, softened |
1/2 cup confectioners' sugar |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
2 ounces unsweetened chocolate, chopped |
4 eggs |
1-1/2 cups packed brown sugar |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
3 cups chopped pecans |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Reduce temperature to 350°.
2. To make filling, in a microwave-safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, combine the eggs, brown sugar, vanilla, salt and melted chocolate; fold in pecans.
3. Pour filling over crust. Bake for 18-20 minutes or until filling is set. Cool completely on a wire rack. Cut into diamond-shaped bars. Yield: 5 dozen.
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