Pecan Shortbread Bars

1. 1

   Preheat oven to 350F Line an 8-in square baking pan with aluminum foil, leaving an overhang on all sides.

2. 2

   In a food processor, pulse pecans until finely chopped.

3. 3

   Transfer to a bowl and set aside.

4. 4

   In processor blend four, sugar, butter and salt until moist clumps form.

5. 5

   Add reserved pecans; pulse 2 or 3 times, just to blend.

6. 6

   Press dough evenly into the bottom of prepared pan.

7. 7

   If dough is sticky, dip fingers into flour.

8. 8

   With a floured fork, prick dough every 1/2 inch.

9. 9

   Bake until golden, 30 to 35 minutes.

10. 10

    Cool 5 minutes in pan.

11. 11

    Use foil overhang to lift shortbread from pan onto cutting board.

12. 12

    With a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows).

13. 13

    Remove from foil; cool bars completely on a rack before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.