PECAN SHORTBREAD BARS
Steps:
- 1. Preheat oven to 350. Line an 8-inch square baking pan with foil, leving an overhang on all sides. 2. In a good processor, pulse pecans until finely chopped. transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2-3 times, just to incorporate. 3. Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2. Bake until lightly golden, 30-35 minutes. 4. Cool 5 minutes in pan. Use foil overhang to left shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows). Remove from foil; cool bars completely on a rach before serving.
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