Special thanks to: SE, Americus, GA Servings: 16 Directions: BUTTER PECAN SHORTBREAD YIELD: 16 cookies ½ cup salted butter, softened 1/3 cup plus 1 TBS sugar ½ tsp vanilla 1 cup flour ¾ cup toasted butter pecans*, coarsely chopped (directions below) 1. Preheat oven to 375 degrees. 2. Process butter and 1/3 cup sugar in food processor until combined well. 3. Add vanilla and flour. Combine just until dough forms. 4. Lightly grease 8 inch square pan. Spread dough evenly into pan. 5. Sprinkle toasted butter pecans evenly over dough, then, press them into the dough. 6. Sprinkle remaining sugar over pecans. 7. Bake at 375 degrees for 20 - 25 minutes or until deep golden brown. 8. Cool in pan on wire rack, 10 minutes. Cut into bars. *To prepare toasted butter pecans: 1. Preheat oven to 350 degrees. 2. Place ¾ cup pecans on a baking sheet and dot with 1 TBS butter. Bake until toasted and fragrant, stirring occasionally, about 15 minutes. 3. Remove from oven. Cool and chop. Special Notes: These delicious and easy shortbread cookies will truly delight all who try them. Make an extra batch, you'll need them. I came up with this variation of shortbread cookies for a special holiday gift for our friends and neighbors.