Pecan Pie Shortbread

If you want to add more lacto ovo vegetarian recipes to your recipe box, Pecan Pie Shortbread might be a recipe you should try. For 83 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 29g of fat, and a total of 401 calories. This recipe serves 10. Plenty of people made this recipe, and 3966 would say it hit the spot. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of unsalted butter, vanilla bean paste, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. It is brought to you by The View from Great Island. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Southern cuisine. Overall, this recipe earns a not so excellent spoonacular score of 35%. Similar recipes include Easy pecan pie for Thanksgiving: Gluten Free Raspberry Pecan Pie, Mrs. Fields Pecan Pie Brownies – these taste like pecan pie, and Pecan Shortbread.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Set oven to 350FCream the butter and sugar well in a stand mixer fitted with the paddle attachment, or use a hand held mixer.Blend in the vanilla, and then mix in the flour, just until it comes together to form a dough.Turn the dough out into a nonstick 9" tart pan, preferably with a removable bottom for neat cutting. Use your hands to smooth out the dough into an even layer. Finish smoothing with an offset spatula or spreader. You are looking for a flat even surface.Arrange the pecan halves decoratively across the entire surface. When you are satisfied with your design, press them into the dough with gentle pressure from the palm of your hand. This will ensure they won't fall off when you cut the shortbread.Cover the top of the tart loosely with a square of foil to keep the pecans from browining too much, and bake for about 35-40 minutes.Cool on a rack and then remove from the pan and slice into thin wedges with a sharp knife.

 

Step by step:

1. Set oven to 350FCream the butter and sugar well in a stand mixer fitted with the paddle attachment, or use a hand held mixer.Blend in the vanilla, and then mix in the flour, just until it comes together to form a dough.Turn the dough out into a nonstick 9" tart pan, preferably with a removable bottom for neat cutting. Use your hands to smooth out the dough into an even layer. Finish smoothing with an offset spatula or spreader. You are looking for a flat even surface.Arrange the pecan halves decoratively across the entire surface. When you are satisfied with your design, press them into the dough with gentle pressure from the palm of your hand. This will ensure they won't fall off when you cut the shortbread.Cover the top of the tart loosely with a square of foil to keep the pecans from browining too much, and bake for about 35-40 minutes.Cool on a rack and then remove from the pan and slice into thin wedges with a sharp knife.

Nutrition Information:

covered percent of daily need