These Pecan Shortbread Bars are a delightful twist on the classic cookie, offering a perfect balance of sweetness and crunch. There's something magical about the combination of rich, buttery shortbread and the nutty goodness of pecans.
Add the pecan pieces to a dry skillet and toast over medium heat for 2-3 minutes stirring occasionally. Once toasted, set aside to cool.
1 1/2 Cups Pecans
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set it aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture. Pro Tip. I like to use an electric mixer and let it run on medium speed for 1-2 minutes. You will notice the butter mixture turns a pale yellow color. That is when you know the sugar has dissolved.
1 Cup Unsalted Butter, 2/3 Cup Granulated Sugar
Mix in the vanilla extract, ensuring it's evenly incorporated into the butter-sugar mixture.
1 Teaspoon Pure Vanilla Extract
In a separate bowl, mix the dry ingredients together, all-purpose flour and salt. Gradually add this dry mixture to the butter-sugar mixture, mixing until a soft dough forms.
2 Cups All-Purpose Flour, 1/4 Teaspoon Salt
Gently fold in the chopped pecans, distributing them evenly throughout the dough. The pecans add a delightful crunch and a nutty flavor to the shortbread.
Press the dough in an even layer into the greased baking pan or spray with nonstick cooking spray. Use the back of a spatula, a spoon, the bottom of a measuring cup or your hands for this step.
Place the pan in the preheated oven and bake for approximately 20 minutes or until the edges are just starting to turn a light brown. Keep an eye on them to avoid over-baking as they will become too dried out and crumble.
Allow the Pecan Shortbread Bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool. Once cooled, warm to the touch. Cut into 16 squares or bars. Pro Tip. I have found if you cool them completely, they tend to crumble when cut. Therefore, when they are every so slightly warm to the touch, go ahead and cut into cookie squares.
If you want these to taste like pecan dainties, sometimes called pecan crescents, give the pecan squares a dusting of powdered sugar before serving.
Use High-Quality Ingredients: The simplicity of this recipe means that the quality of your ingredients will shine through. Use fresh, high-quality butter and pecans for the best results.Don't Overmix: Overmixing the shortbread dough can lead to a tougher texture. Mix until just combined to maintain that tender, crumbly shortbread consistency. Watch the Oven: Baking times can vary, so keep a close eye on the bars in the final minutes to ensure they achieve that perfect golden brown color without becoming overly crispy.Line the Pan: If you line the pan with aluminum foil or parchment paper, it is a breeze to remove the bars as a whole and slice on a flat surface.You can use any kind of nut you like in these bars.