Blueberry-Pecan Shortbread Squares

Southern Living
Makes 2 dozen


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3/4 cup chopped pecans
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
3 (4.4-oz.) containers fresh blueberries (about 2 1/2 cups)
2 tablespoons granulated sugar
1 teaspoon grated lime rind


Prep: 20 Minutes
Bake: 58 Minutes
Cool: 2 Hours

1. Place pecans in a single layer in a shallow pan.

2. Bake at 350° for 8 minutes or until toasted.

3. Stir together pecans, flour, and salt in a bowl.

4. Beat 1 cup butter and 1 1/2 cups powdered sugar at medium speed with a heavy-duty electric stand mixer 2 minutes or until pale and fluffy. Beat in 1/4 tsp. vanilla extract. Gradually add flour mixture, beating at low speed 30 seconds after each addition until a dough forms and comes together to hold a shape.

5. Press 2 cups of dough in a thick layer onto bottom of a lightly greased 13- x 9-inch pan. Top evenly with fresh blueberries. Combine granulated sugar and lime rind, and sprinkle evenly over berries. Crumble remaining dough evenly over berries.

6. Bake at 350° for 45 to 50 minutes or until golden. Cool shortbread in pan on a wire rack 2 hours. Cut into squares before serving.

Created date

June 2007