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Pecan: Cinnamon Pecan Shortbread Bars

Source of Recipe

Judy Rosenberg


List of Ingredients

BASE:
1 cup + 1 tbl. flour
1/2 teaspoon + 1/8 tsp cinnamon
1/8 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, room temp
3 tablespoons lightly packed brown sugar
2 tablespoons sugar

TOPPING:
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 cup + 1 tbl. hand chopped pecans


Recipe

Preheat oven to 300ºF, have ready 8" square baking pan. Sift flour, cinnamon, baking powder and salt. Using electric mixer on medium, cream butter and both sugars together until light and fluffy. Scrape bowl and then add flour mixture on medium low, mixing 20 seconds. Scrape bowl again and mix on medium high until batter is light and fluffy again, 2 1/2 minutes.

Press dough evenly over bottom of pan and prick all over with tines of a fork. Make topping by mixing sugar with cinnamon and sprinkling over dough, then scattering nuts over the surface. Bake on center rack of oven until shortbread is firm to touch, 55-60 minutes. While still hot, cut into 4x1" bars. Allow to cool completely before eating. Makes 16 bars.