Preheat oven to 325 degrees. Generously butter a 9 inch round cake pan. Beat butter and brown sugar until fluffy. Beat in vanilla.
Combine pecans and flour. Add to butter/brown sugar mixture in four portions, mixing well after each addition.
Put mixture into pan and pierce with a fork on top. Bake at 325 degrees until slightly browned and puffy, about 30 minutes.
Remove shortbread from oven and before allowing to cool, carefully cut into wedges using a sharp or serrated knife. Lightly sprinkle powered sugar on top.
Originally Submitted
11/11/2012
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