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Instructions |
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Preheat the oven to 325 degrees. Lightly grease a
9x13 pan with butter, or line with parchment
paper. Sift together the flours, baking powder,
and salt. Cream together the butter and the sugar.
Add the egg and the vanilla extract and mix until
light and fluffy. Slowly add the flour mixture to
the butter mixture, mix until combined. Add the
pecans and stir again to distribute.
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Press the dough into the bottom of the greased
pan. Press with your fingers or a pastry roller to
smooth the top of the dough. Sprinkle the top of
the dough generously with cinnamon sugar and then
with chopped pecans and very lightly press them
into the top of the dough.
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Bake for 16-18 minutes, or until just barely
beginning to brown around the edges. Do not allow
the bars to actually brown at all. If they brown,
they will be much more crunchy than desired, once
they cool. The goal is a very soft shortbread
texture.
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Let them cool in the pan for 15 minutes and then cut
into bars. If they are too soft to cut, let them
cool for a few more minutes. Remove them carefully
to a wire rack to cool completely before storing in
an airtight container. Enjoy!
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Originally Submitted
8/22/2014
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