Pecan Shortbread Bars
6 people added this to their Recipe Box
This recipe makes 32 bars servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 112112 cal |
| pro | 1 g1g pro |
| total fat | 8 g8g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 9 g9g carb |
| fibre | 1 g1g fibre |
| chol | 15 mg15mg chol |
| sodium | 19 mg19mg sodium |
| potassium | 24 mg24mg potassium |
| % RDI: | - |
| iron | 44 iron |
| vit A | 55 vit A |
| folate | 88 folate |
- Preparation time: 5 minutes Chill: 30 minutes
- Total time : 25 minutes
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/3 cup icing sugar 1/3 cup icing sugar
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1 cup chopped toasted pecans 1 cup chopped toasted pecans
- Topping:
- 2 tbsp icing sugar 2 tbsp icing sugar
Preparation
In large bowl, beat butter, icing sugar, granulated sugar and sa< stir in flour and pecans.
Press into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Score into 32 bars; prick each twice with fork. Refrigerate until firm, 30 minutes.
Bake in 325°F (160°C) oven until light golden, about 25 minutes. Let cool for 5 minutes. Cut along score lines into bars. Let cool completely in pan on rack.
Topping: Dust with icing sugar.
Press into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Score into 32 bars; prick each twice with fork. Refrigerate until firm, 30 minutes.
Bake in 325°F (160°C) oven until light golden, about 25 minutes. Let cool for 5 minutes. Cut along score lines into bars. Let cool completely in pan on rack.
Topping: Dust with icing sugar.
Source : Canadian Living Holiday Cookbook: Fall 2010
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