Prep Time
20 Mins
Bake Time
58 Mins
Cool Time
2 Hours
Yield
Makes 2 dozen

How to Make It

Step 1

Place pecans in a single layer in a shallow pan.

Step 2

Bake at 350° for 8 minutes or until toasted.

Step 3

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

Step 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.

Step 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.

Step 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.

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