Pecan Shortbread Squares
2015-11-02 11:28:09
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Ingredients
- CRUST
- 1 CUP BUTTER 250 mL
- 1⁄3 CUP FIRMLY PACKED BROWN SUGAR 75 mL
- 1 EGG 1
- 1 TSP. LEMON JUICE 5 mL
- 3 CUPS FLOUR 750 mL
- 21⁄2 CUPS PECAN HALVES 625 mL
- HONEY BUTTER FILLING
- 3⁄4 CUP BUTTER 175 mL
- 1⁄2 CUP HONEY 125 mL
- 3⁄4 CUP BROWN SUGAR 175 mL
- 3 TBSP. CREAM 45 mL
Instructions
- TO MAKE CRUST: PREHEAT OVEN TO 350°F (180°C). THOROUGHLY MIX BUTTER, SUGAR, EGG, LEMON JUICE AND FLOUR AND PRESS INTO A 10 x 15″ (25 X 38 cm) EDGED COOKIE SHEET. PRICK WITH A FORK AND BAKE FOR 20 MINUTES. COVER CRUST WITH PECAN HALVES.
- TO MAKE FILLING: IN A HEAVY SAUCEPAN, MELT BUTTER AND HONEY. ADD BROWN SUGAR AND BRING TO A BOIL, WHISKING CONTINUOUSLY, UNTIL DARK BROWN, 5–7 MINUTES. REMOVE FROM HEAT AND ADD CREAM. MIX AND POUR OVER CRUST. RETURN TO OVEN FOR
- 20 MINUTES. COOL BEFORE CUTTING.
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A KNIFE THAT CUTS FOUR LOAVES OF BREAD SIMULTANEOUSLY — A FOUR LOAF CLEAVER.
