Tuesday, December 17, 2013

....is Pecan Pie Shortbread

It's been a while since I've posted anything (since before Thanksgiving!), I've got a few recipes saved up but I haven't had the chance to put the posts together. This past Sunday night I made Pecan Pie Shortbread to bring into work and I think they disappeared fast than any other treat I've brought in to share. They are based on a Food.com recipe with very few changes.

I haven't had the best luck with Pecan Pie Recipes. I tried to make and transport Pecan Pie Brownies for CPB's birthday when I was living in the Northwest, it was mostly the issue of transport but they had to be eaten with a spoon.  I made two Pecan Pies last year, they didn't even turn out well enough to warrant a blog post. One was two soupy, the other too crumbly but these bars....are just right!

For the Shortbread
3/4 Cup Butter
2 Cups Flour
1/2 Cup Brown Sugar
1/2 tsp Salt

For the Pecan Pie Filling
1/2 Cup Butter
1 Cup Brown Sugar
1/3 Cup Honey
2 Tbsp Whipping Cream
2 Cups Coarsely Chopped Pecans

For the Shortbread
Set oven to 350 degrees, set oven rack to second-lowest position.
Butter a 13 x 9-inch baking pan.
Cream Butter & Sugar, add Flour and Salt until just combined (don't over mix!)
Lightly press the mixture into the prepared pan creating little dimples in the batter.
Bake in the second-lowest oven rack for 15-20 minutes until golden.

For the Pecan Pie Filling
In a heavy saucepan melt Butter and stir in Brown Sugar & Honey, over medium heat until boiling. Allow mixture to bubble for 4-5 minutes, remove from heat. Add whipping cream and chopped pecans.
Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
Bake on the second-lowest oven rack for about 20-22 minutes.
Cool completely in the pan. Slice & enjoy!!

Happy Baking!

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