Butter Pecan Shortbread
The View From the Great Island
Butter Pecan Shortbread is a buttery treat made with just a few ingredients.
- 2 sticks (1/2 lb) unsalted butter (melted)
- ½ cup firmly packed brown sugar
- ½ tsp almond extract
- 1½ cups flour
- ½ cup oat flour
- 5 tbsp cornstarch
- 1¼ cup pecans, rough chopped, some left whole
- Set the oven to 350F
- Lightly spray a 9x9 square baking dish.
- Whisk the melted butter with the sugar in a large mixing bowl. Make sure to work out any lumps in the sugar.
- Blend in the extract, and then stir in the flours, cornstarch, and nuts. Stir just until everything is combined and the nuts are evenly distributed. Don't over mix the dough.
- Pat the dough into the pan with your hands, nudging it out so it fills the pan and is all even. You don't want a mound of dough in the middle, you want to flatten it out from side to side, evenly. If you like you can sink a few extra pecan halves into the top of the dough for a pretty look.
- Bake for about 25 minutes. The top will still look pale, but the dough will be just beginning to turn golden around the edges.
- Cool on a rack for about 15 minutes before cutting into squares.
View the recipe instructions at The View From the Great Island