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Name: Pecan Toffee Shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 cup Pecan coarsely chopped; 1 cup Butter softened; 2/3 cup Light brown sugar firmly packed; 1/3 cup Cornstarch; 2 cup All purpose flour; 1/4 teaspoon Salt; 2 teaspoon Vanilla

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INGREDIENTS

2 cup Pecan ; coarsely chopped
1 cup Butter ; softened
2/3 cup Light brown sugar ; firmly packed
1/3 cup Cornstarch
2 cup All purpose flour
1/4 teaspoon Salt
2 teaspoon Vanilla

INSTRUCTIONS

Preheat oven to 350?. Bake pecans in single layer in shallow pan 8 -10 min or until toasted and fragrant, stirring halfway through. Cool completely, about 15 min.

Beat butter at med speed with mixer until creamy. Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended. Stirtogether flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended. Add vanilla and 1 c. pecans, beating at low speed just until blended.

Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11x14 in rectangle, leaving at least 1in border on all sides of baking sheet.

Bake at 350? for 20 min or until golden brown. Remove from baking sheet to a wire rack; sprinkle shortbread w/chocolate morsels. Let stand 5 min; gently spread melted morsels over shortbread. Sprinkle w/reamining 1 c. pecans, and let cool completely, about 1 hour. Cut or break shortbread into 2-3 in pieces.

NOTES

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Pecan Toffee Shortbread

2 cup Pecan coarsely chopped
1 cup Butter softened
2/3 cup Light brown sugar firmly packed
1/3 cup Cornstarch
2 cup All purpose flour
1/4 teaspoon Salt
2 teaspoon Vanilla

Preheat oven to 350?.  Bake pecans in single layer in shallow pan 8 -10 min or until toasted and fragrant, stirring halfway through.  Cool completely, about 15 min.

Beat butter at med speed with mixer until creamy.  Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended.  Stirtogether flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended.  Add vanilla and 1 c. pecans, beating at low speed just until blended.

Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11x14 in rectangle, leaving at least 1in border on all sides of baking sheet.

Bake at 350? for 20 min or until golden brown.  Remove from baking sheet to a wire rack; sprinkle shortbread w/chocolate morsels.  Let stand 5 min; gently spread melted morsels over shortbread.  Sprinkle w/reamining 1 c. pecans, and let cool completely, about 1 hour.  Cut or break shortbread into 2-3 in pieces.

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Nutrition

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Serving Size: 1 Dozen (436g)
Recipe Makes: 2 Dozen

Calories: 2356
Calories from Fat: 1546 (66%)

Amt Per Serving		% DV

	Total Fat 171.7g	229 %
	Saturated Fat 65.2g	326 %
	Monounsaturated Fat 68.4g
	Polyunsanturated Fat 27.5g
Cholesterol 244mg		75 %
Sodium 681.7mg		24 %
Potassium 712.9mg		19 %
Total Carbohydrate 193.5g		57 %
	Dietary Fiber 13.9g	56 %
	Sugars, other 179.6g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2356

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