Tis the Season

There's nothing better around the holidays than treats, treats, and more treats. I, myself, am a huge fan of anything with nuts, lots of butter, or chocolate, or lots of other yummy things. I especially like many of the treats around the holidays. I'm headed to a cookie swap this evening which prompted me to make one of my favorite holiday cookie recipes today. I'm also adding another holiday recipe favorite that I prefer as an alternative to pecan pie.

Pecan Shortbread Squares
(think Pecan Sandies but soft and moist)
1 lb. butter, softened
1-1 ½ c. sugar
4 c. flour
1 tsp. almond extract (I never add this-probably because I don't particularly like almond flavoring.)
½ c. chopped pecans
Blend together and press into 9x13 pan. Bake at 350 degrees for 20-25 minutes. Another option is to roll into 1 inch balls and then flatten on a cookie sheet.

Pecan Pie Bars
Cookie Crust:
2 ½ c. flour
1 c. cold butter
½ c. sugar
½ tsp. salt
Filling:
4 eggs
1 ½ c. light Karo syrup
1 ½ c. sugar
3 Tbsp. butter, melted
1 ½ tsp. vanilla
2 ½ c. pecan halves or coarsely chopped pecans
Preheat the oven to 350 degrees. In a large bowl, with mixer at medium speed, beat the flour, butter, sugar, and salt until mixture resembles fine crumbs. Press firmly into a 15x10x1 inch pan which has been sprayed with cooking oil. Bake for 23-25 minutes or until golden brown. In a large bowl, beat the eggs, corn syrup, sugar, butter, and vanilla until well blended. Stir in the pecans. Immediately pour over hot cookie crust. Spread evenly. Bake for 25 minutes or until filling is firm around edges. Cool completely. Cut into 2x 1 ½ inch bars. Makes about 48 bars.