Pecan Shortbread Bars

Our first snow fall this year

arrived yesterday, October 20th!

We had planned on taking a drive until this started

and decided to stick to the ground.

Instead of taking a drive I opted to stay at home and do a little baking.

I whipped up a batch of Pecan Shortbread Bars.

Hubby didn't have a problem with me wanting to stay home and bake.

These are melt in your mouth bars.

Pecans and butter.

What's not to love?

They literally take 10 minutes to whip up.

No mixer required.

Now that the weather has turned cold and blustery

it's got me in the mood to bake.
Let the baking season commence!

Watch out Hubby!

PECAN SHORTBREAD BARS

INGREDIENTS:

2 sticks unsalted butter, melted

1/2 cup firmly packed brown sugar

1/2 teaspoon almond extract

1 + 1/2 cups all-purpose flour

1/2 cup oat flour*

5 Tablespoons cornstarch

1 + 1/2 cups pecans, chopped, reserve a few whole pieces for the top

DIRECTIONS:

Set oven to 350°.

Lightly spray a 9 x 9 baking dish.

Whisk the melted butter and brown sugar in a large mixing bowl.

Add the extract and blend into the mixture. Add the flours, cornstarch and nuts.

Stir until just combined. Don't over mix.

Place the dough into the baking dish. Using your hands, pat the dough until all edges are filled

and the dough is evenly distributed.

Bake for 25 minutes or until the top looks pale and the outer edges are just beginning to turn a

golden brown.

Cool for 15 minutes before cutting.

*You can purchase oat flour or make your own*

*To make your own, place Old Fashioned Oats (not quick oats) into a blender or food processor

  and blend until oats turn into a flour texture.

That's it for this week.

Until Next Time,

Veronica