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| the shortbread is flaky and the pecans divine! |
Today we have a bar cookie by the lovely Paula Deen. These are called Pecan Shortbread Bars and let me tell you they are like a little piece of pecan pie melting in your mouth. Oh my word they are yummy! The shortbread is made with vegetable shortening instead of butter which really made it quite flaky and light. If that's not enough, Paula tops it with a rich pecan filling and rum glaze. Sweet Molly McGee save me! So stinkin good!
Are you full yet?? You can't be...it's only Monday. We have many more cookies to go. See you tomorrow!
Celebrate the Cookie!!
Mary
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| so much goodness... |
Pecan Shortbread Bars
adapted from Paula Deen
Ingredients:
3/4 cup vegetable shortening
3/4 cup confectioner's sugar
1 1/2 cups all-purpose flour, plus 2 Tablespoons
1 cup packed light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 cup chopped pecans
Glaze:
2 tablespoons butter, melted
1 tablespoon milk
1 Tablespoon rum or 1/2 teaspoon rum extract
1 cup confectioner's sugar
Directions:
Preheat oven to 350 degrees
Using a handheld electric mixer, cream shortening and confectioners' sugar together; blend in the 1 1/2 cups flour on low speed. Press dough into bottom of an ungreased 13x9x2 inch pan. Bake for 12-15 minutes. While crust is baking, mix together brown sugar, the 2 tablespoons flour, baking powder, salt, eggs, vanilla and pecans. Pour over hot crust, return to oven, and continue to bake for an additional 20 minutes.
For glaze, mix together ingredients and stir until smooth. Pour glaze over shortbread and allow to cool; cut into 2 1/2 inch bars.
Labels: In the Kitchen
