Butter Pecan Shortbread

• Vegetarian

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1/2 cup Brown sugar, firmly packed
  • 5 tbsp Cornstarch
  • 1 1/2 cups Flour
  • 1/2 cup Oat flour

• Nuts & Seeds

  • 1 1/4 cup Pecans

• Dairy

  • 2 sticks Butter, unsalted

Found on theviewfromgreatisland.com

Directions

• Set the oven to 350F
• Lightly spray a 9x9 square baking dish.
• Whisk the melted butter with the sugar in a large mixing bowl. Make sure to work out any lumps in the sugar.
• Blend in the extract, and then stir in the flours, cornstarch, and nuts. Stir just until everything is combined and the nuts are evenly distributed. Dont over mix the dough.
• Pat the dough into the pan with your hands, nudging it out so it fills the pan and is all even. You dont want a mound of dough in the middle, you want to flatten it out from side to side, evenly. If you like you can sink a few extra pecan halves into the top of the dough for a pretty look.
• Bake for about 25 minutes. The top will still look pale, but the dough will be just beginning to turn golden around the edges.
• Cool on a rack for about 15 minutes before cutting into squares.