I found a recipe years ago for Cherry Shortbread Cookies in a magazine and even though I had saved it, the magazine name had been torn off over the years. The base recipe called for most of the same ingredients listed below, with the addition of dried cherries instead of pecans, they used unsalted butter and added slightly more flour.
Making my own Pecan Sandies has been on my mental to-make list for quite some time because as far as cookies go, they’re one of my favorite top 5 kinds. I used the recipe I found and tweaked it to create these Pecan Shortbread Bars and I have to say that I wish I had doubled or even tripled this recipe because they are THAT good! I also LOVE the fact that there are only 4 ingredients…how easy is that?!
When making holiday cookie platters, I prefer to make my cookies much smaller than I normally would make them or how a recipe often calls for them. This allows you to add a wider variety to your platter and allows people to sample several different kinds. These bars can also be frozen; however, I suggest you put them in some sort of stable container with an airtight lid so that they do not crumble in transport. ~Enjoy!
Pecan Shortbread Bars
- Add the flour, sugar and chilled butter to a food processor and pulse until the butter resembles coarse meal; then add the pecans. Pulse until it's mixed together.
- Add the mixture to a 8"x8" nonstick baking pan and press the dough into the pan.
- Place the entire pan in the refrigerator for at least 30 minutes.
- Preheat oven to 325 degrees F.
- Remove the pan from the refrigerator and bake for 25-30 minutes or until the sides start to turn a light brown. Allow to cool completely before cutting them into squares.
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