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Pecan Shortbread Squares

  1. 1 cup butter 250 ml
  2. 1⁄3 cup firmly packed brown sugar 75 ml
  3. 1 egg
  4. 1 tsp. Lemon juice 5 ml
  5. 3 cups flour 750 ml
  6. 2 1⁄2 cups pecan halves 625 ml
Honey butter filling
  1. 3⁄4 cup butter 175 ml
  2. 1⁄2 cup honey 125 ml
  3. 3⁄4 cup brown sugar 175 ml
  4. 3 tbsp. Cream 45 ml
  1. To make crust: preheat oven to 350°f (180°c). Thoroughly mix butter, sugar, egg, lemon juice and flour and press into a 10 x 15″ (25 x 38 cm) edged cookie sheet. Prick with a fork and bake for 20 minutes. Cover crust with pecan halves.
  2. To make filling: in a heavy saucepan, melt butter and honey. Add brown sugar and bring to a boil, whisking continuously, until dark brown, 5–7 minutes. Remove from heat and add cream. Mix and pour over crust. Return to oven for
  3. 20 minutes. Cool before cutting.
The Best of Bridge

A knife that cuts four loaves of bread simultaneously — a four loaf cleaver.

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.

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