Nikki Anderson shared with us her sweet homemade delights and has given us a few of her own personal recipes. This recipe is for her Pecan Shortbread Squares.
Read her story as a self-employed home baker here as you enjoy! Happy Holidays!
Pecan Shortbread Squares
- 2 cup self-rising flour
- 2/3 cup Confectioners’ sugar
- 1 1/2 sticks cold unsalted butter, cut into pieces
- Line a 9 x 13 baking pan with aluminum foil.
- Place the flour, confectioner sugar in a bowl of a food processor or use hand pastry blender.
- Mix dry ingredients.
- Add the butter and mix until it resembles coarse meal with pea-size clumps of butter.
- It will seem dry; that’s okay.
- Press mixture in the pan and press firmly with your fingers into an even layer over the bottom and up sides a little.
- Bake at 350° F 15-17 minutes.
- Set on rack to cool.
- Leave oven on.
- 1 1/2 sticks butter
- 2/3 cup honey
- 1/2 teaspoon vanilla extract
- pinch of salt
- 4 tablespoons heavy whipping cream
- 3 cups coarsely chopped pecans (I use less, like 2 cups)
- In a medium saucepan over medium-low heat, combine butter, honey, vanilla and salt.
- Stir until blended.
- Bring to a boil for 3 minutes.
- Turn off heat and stir in heavy cream and chopped pecans.
Assemble and Bake
- Pour pecan mixture over crust.
- Bake until filling is bubbling and caramel is light brown in color, about 20 minutes.
- Cool completely before you cut, use the foil overhang to lift baked square out of pan and onto cutting board.
- Loosen the foil from the edges, then cut with a sharp knife.
- These can be frozen for up to 3 months.