Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup firmly packed light or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1 & 1/4 cups all-purpose flour
- 1/4 cup + 1 tablespoon chopped pecans, divided
- 2-3 teaspoons coarse sugar (may substitute granulated sugar)
preparation
- Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
- Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly.
- Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar.
- Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.
