As sweet as pecan pie but with a sinfully tender, buttery crust, these cookies will be sure to disappear at your next get-together.
Preheat oven to 350°F (180C). For crust, combine flour, powdered sugar and baking soda in Classic Batter Bowl. Add butter; mix until crumbly using Classic Scraper. Lightly press crumb mixture over bottom of Large Bar Pan; roll lightly using Baker's Roller®. Bake 15 minutes; remove to Stackable Cooling Rack.
Meanwhile, for filling, reserve 1 cup (250 mL) of the pecans for garnish; chop remaining pecans using Food Chopper. Combine chopped pecans, brown sugar, eggs, butter, vanilla and salt; mix well. Pour filling over warm crust, spreading to edges of pan using Large Spreader. Arrange remaining pecan halves over filling. Bake 17-19 minutes or until filling is set in center. Remove from oven; cool completely.
Sprinkle with additional powdered sugar, if desired. Cut into 32 squares using Utility Knife; cut each square in half diagonally.
Calories 110, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 12 g, Protein 1 g, Sodium 55 mg, Fiber less than 1 g
1 fruit, 1 fat (1 carb)
If desired, 2 teaspoons vanilla can be substituted for the Double-Strength Vanilla.
To store leftover cookies, place in tightly covered container at room temperature.
Butter lends a rich flavor and tender crust and is preferred over margarine in this recipe.
For easier serving, line Large Bar Pan with a 13-inch piece of Parchment Paper. Prepare recipe as directed and cool completely, then simply lift Parchment Paper out of pan and cut as directed.
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