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Spiced Pecan Shortbread Fingers
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • 8-inch Square Pan
  • Parchment Paper

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans

Instructions
 

  • Preheat the oven to 350 degrees and line an 8-inch square pan with parchment paper.
  • In a mixing bowl, beat the softened butter with the sugar and vanilla until smooth and creamy.
  • Add the flour, cinnamon, nutmeg, and salt to the bowl. Mix until the dough comes together and pulls away from the sides.
  • Stir in the chopped pecans until they are evenly distributed through the dough.
  • Press the dough firmly into the prepared pan in an even layer.
  • Bake for 20 to 25 minutes until the edges turn lightly golden.
  • Remove the pan from the oven and let it cool for 10 minutes. While still warm, cut the shortbread into finger-sized strips. Allow the pieces to cool completely in the pan.

Notes

Cool the shortbread fully before separating the fingers to keep the edges neat. If you prefer a milder spice level, reduce the nutmeg slightly. These bars keep well in an airtight container for up to four days at room temperature.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, 8-inch Square Pan, Parchment Paper