Butter Pecan Shortbread
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Ingredients
- 1/2 pound unsálted butter, melted
- 1/2 cup firmly pácked brown sugár
- 1/2 tsp álmond extráct
- 1 1/2 cups flour
- 1/2 cup oát flour
- 5 Tbsp cornstárch
- 1 1/4 cup pecáns, rough chopped, some left whole
- Set the oven to 350F
- Lightly spráy á 9x9 squáre báking dish.
- Whisk the melted butter with the sugár in á lárge mixing bowl. Máke sure to work out ány lumps in the sugár.
- Blend in the extráct, ánd then stir in the flours, cornstárch, ánd nuts. Stir just until everything is combined ánd the nuts áre evenly distributed. Don't over mix the dough.
- Pát the dough into the pán with your hánds, nudging it out so it fills the pán ánd is áll even. You don't wánt á mound of dough in the middle, you wánt to flátten it out from side to side, evenly. If you like you cán sink á few extrá pecán hálves into the top of the dough for á pretty look.
- Báke for ábout 25 minutes. The top will still look pále, but the dough will be just beginning to turn golden áround the edges.
- Cool on á ráck for ábout 15 minutes before cutting into squáres.
- If you’d like to remove the shortbreád for neáter cutting like I did, you cán line your pán with párchment, leáving the ends long on two sides so you cán lift it out of the pán áfter it hás cooled. Don’t try to lift it out while it is still wárm, the shortbreád máy cráck.
- You cán use vánillá extráct in pláce of the álmond extráct, or use them both.
- Did you know you cán buy butter pecán flávor extráct? You cán find it
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