I’ve been meaning to get back to the blogging thing for a while, and I’ve got plans for a redesign and change around for the the New Year, but when some online friends in a blogging group I’m in on Facebook started to talk about having a cookie post round up in December, I could resist and I signed up for ‘Tis the Season for Cookies right away!
Week one’s theme is fruit and/or nuts and I knew these Pecan Pie Cookie Bars were just the thing! This is one of my all time favorite recipes that I got from a friend years ago. They’re just perfect for sharing during the holidays and make the perfect addition to a cookie tray or gift for someone on your list. They take the comfort of pecan pie and turn them in to an easily transported cookie bar that is a whole lot easier to take, not to mention a less messy alternative to share, than your traditional pecan pie.
Be sure and check out the Pinterest board for the group for more great cookie recipes from the other participants. We’ll be posting recipes each Monday for the next few weeks.
Also check out the other participants of ‘Tis the Season for Cookies to see their fabulous cookie recipes as well!:
Diana Cannone at To Di for Bakery.
Judy Chiappini at No Fear Entertaining.
Mandee Racer Pogue at The Kitchen Wife.
Marye Audet-White at Restless Chipotle.
Renee Joslyn at Flamingo Musings.
Sandy Smith at Eat Real.
And Sherri Jo at The Adventures of Kitchen Girl Jo.
What You’ll Need for the Shortbread Layer:
1 1/2 cups of unbleached, all purpose flour
1/2 cup of organic cane sugar
1 teaspoon of sea salt
2 sticks of butter, melted
Preheat oven to 350 F.
Spray a 13 X 9 inch baking dish with non-stick spray. Set aside.
In a bowl stir together flour, sugar and salt until combined. Next add butter and stir until dough forms.
Mash flour mixture in to the prepared dish, spreading it out to cover the entire bottom of the pan.
Bake for 12-15 minutes, until golden brown.
While the crust is baking, make the pecan filling. (See Below).
What You’ll Need for the Pecan Filling Layer:
4 tablespoons of butter, melted
1 cup of organic cane sugar
1 cup of light corn syrup
3 large eggs
2 teaspoons of vanilla extract
2 cups of pecans, chopped
In a large glass bowl melt butter in the microwave.
Once butter is melted add sugar, corn syrup, eggs and vanilla extract and stir until well mixed.
Next add the chopped nuts. (An easy way to “chop” the nuts? Put them in a ziplock bag and beat the snot out of them with a rolling pin. Not only do you get “chopped” nuts, you have the added benefit of getting out some of your frustrations at the same time. What’s not to like about that?) Stir nuts until thoroughly incorporated with the sugar/corn syrup mix.
Pour filling on to the baked shortbread crust and spread out to the edges. Return to the oven and bake for another 20-25 minutes, until golden brown.
Let cool completely before cutting in to squares.
Notes: You can stir a package of chocolate chips into the filling if you like. You also do a mix of nuts instead of all pecans, or how about adding in some seeds of some sort like pumpkin of sunflower, for part of the nuts.