Toasted Pecan Shortbread Squares
A buttery, crispy shortbread crust topped with rich toasted pecan and brown sugar topping are sure to please your holiday guests.
Equipment
- 1 8 x 8 inch square baking dish Metal or glass, but reduce oven temp to 325° F if using glass.
Ingredients
Shortbread Crust
- 4 oz. unsalted butter, softened to room temp 1 stick or 1/2 cup
- 1/4 cup granulated sugar
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 1 1/4 cups all-purpose flour
Toasted Pecan Topping
- 4 oz. unsalted butter, softened to room temp 1 stick or 1/2 cup
- 1 cup light brown sugar
- 1 tsp. vanilla extract
- 1 large egg, beaten
- 1 1/2 cups pecans pieces, toasted
Instructions
Shortbread Crust
- Preheat oven to 350° F if using a metal pan, or 325°F if using glass.
- Prepare an 8-inch square baking pan with cooking spray.
- Cream butter with an electric beater until fluffy and creamy. Add sugar and beat well to incorporate. Stir in vanilla and salt. Add flour and blend until incorporated.
- Pat into the prepared pan and bake for 20 minutes, just until the edges turn slightly brown. Remove from oven and prepare filling.
Toasted Pecan Shortbread Squares
- Pre-toast the pecans in a 350°F oven for about 5 minutes, or just until aromatic and beginning to brown. Keep an eye on them, because they can go from perfect to burned in a hot minute!🔥 Remove from oven and cool. This can be done several days ahead of time, and stored in an airtight container until ready to use.
- Cream butter and brown sugar together until well incorporated with an electric beater. Add vanilla and egg and beat well.
- Fold in the toasted pecans and spread evenly over the partially baked shortbread crust. Bake for about 30 minutes or until the topping is bubbly and nicely browned. Remove from oven and cool completely before cutting and storing. When cooled, cut into 16 squares.
- Store in the refrigerator in an airtight container, but bring back to room temp for about 15 minutes before serving.
