Pecan Shortbread Squares

By Stina

Ingredients

• For the crust
• 3/4 cup all purpose flour, spooned into measuring cup and leveled off with knife
• 1/4 cup corn starch
• 1/2 cup confectioners sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces
• For the filling
• 12 tablespoons (1-1/2 sticks) unsalted butter
• 3/4 cup light brown sugar
• 3 tablespoons honey
• 1/2 teaspoon vanilla extract
• Generous pinch salt
• 2 tablespoons heavy whipping cream
• 3 cups coursely chopped pecans

Details

Adapted from onceuponachef.com

Preparation

Step 1

ke the Crust

Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.

Place the flour, corn starch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. Dump mixture into prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes, then bake until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.