Pecan Shortbread

Quick and foolproof Pecan Shortbread, delightfully nutty and buttery, perfect for holidays and everyday treats.

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Preheat the oven to 350°F (175°C) and line a 9-inch square pan with parchment paper.
Toast the pecans in a dry skillet over medium heat until fragrant and golden, then let them cool.
In a food processor, pulse the cooled pecans with powdered sugar until finely ground.
Add softened butter, honey, and vanilla to the processor and pulse until smooth.
Add flour and salt, pulsing until dough comes together.
Transfer dough to the prepared pan and press evenly into an even layer.
Bake for 24-26 minutes or until edges are golden brown.
Let cool in the pan, then lift out using parchment overhang and slice into bars.

Store in an airtight container for up to 7 days or freeze for longer storage. To enhance flavor, try adding citrus zest or brown butter.