pecan shortbread bars

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here is a recipe for a wonderful pecan bar that has a shortbread texture. it comes from the art of breakfast cookbook. it is perfect for afternoon tea or coffee, but can also be served as a nice dessert with vanilla ice cream.  we enjoyed these for Easter dinner dessert.

this recipe will make one 13 by 9 by 2 inch ceramic baking dish.  these pecan shortbread bars are crumbly and delicious.

to make the bars:  preheat the oven to 300 degrees.  cream together 2 sticks room temperature unsalted butter with 1/3 cup granulated sugar.  gradually stir in 2 cups flour, 2 teaspoons vanilla extract, and finally 2 cups of finely chopped pecans.  i used my Cuisinart mini prep machine.

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press the mixture into the ceramic baking dish.  i treated the pan with Pam spray butter.  bake the dish for 30 minutes until lightly browned.  remove from the oven and cool for 3 to 5 minutes, and then cut the bars into squares.  let them fully cool in the pan before trying to remove.  at this point, they are too crumbly to remove.

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once cool, sprinkle with powdered sugar on top. i decorated the bars with whole pecan halves while the bars were still hot.

enjoy these pecan bars for a great snack, a brunch, or even a holiday dessert served with vanilla ice cream or whipped cream.

 

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