Makes about 18 bars (depending on how you cut them!)
2 sticks unsalted butter, softened
1/3 cup granulated sugar
2 teaspoons vanilla extract
2 cups finely ground pecans
2 cups flour
confectioner's sugar for garnish
Preheat oven to 300.
Cream butter and sugar in mixer with paddle attachment and mix until smooth. Add the vanilla, pecans, flour and gently mix until fully combined.
Press the mixture into a butter coated glass baking dish (I used 9x9 but you could use a 9x12) and bake until lightly browned, about 30 minutes. Let cool on counter 2-3 minutes, then cut and let cool fully in pan before removing squares. Dust with confectioner's sugar when fully cool.
These make great gifts when packaged with some of your favorite teabags - wrap the shortbread and tea bags in colored cellophane (separately) and tie the shortbread stack with a bow attached to the teabags!
2 sticks unsalted butter, softened
1/3 cup granulated sugar
2 teaspoons vanilla extract
2 cups finely ground pecans
2 cups flour
confectioner's sugar for garnish
Preheat oven to 300.
Cream butter and sugar in mixer with paddle attachment and mix until smooth. Add the vanilla, pecans, flour and gently mix until fully combined.
Press the mixture into a butter coated glass baking dish (I used 9x9 but you could use a 9x12) and bake until lightly browned, about 30 minutes. Let cool on counter 2-3 minutes, then cut and let cool fully in pan before removing squares. Dust with confectioner's sugar when fully cool.
These make great gifts when packaged with some of your favorite teabags - wrap the shortbread and tea bags in colored cellophane (separately) and tie the shortbread stack with a bow attached to the teabags!
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