For the bar:
1/2 cup butter, softened
1/3 cup firmly packed brown sugar
1/2 tsp. vanilla
1 1/4 cups all-purpose flour
1/4 cup finely chopped pecans
For the topping:
2 to 3 tsp. large grain sugar or sugar
1 tbsp. finely chopped pecans

Butter-Pecan Shortbread

1. Heat oven to 350� F. Line 8-inch square baking pan with aluminum foil, extending foil over edges.
2. Combine butter, brown sugar and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy for 1 to 2 minutes. Reduce speed to low; add flour and 1/4 cup pecans. Beat until well mixed for another 1 to 2 minutes. Mixture will be crumbly.
3. Pat mixture evenly into prepared pan. Sprinkle with large grain sugar and 1 tbsp. pecans. Bake for 23 to 25 minutes or until edges are lightly browned. Cool for 10 minutes. Lift shortbread out of pan, using foil. Cut into bars. Cool completely.
4. TIP: If using dark baking pan, line pan with aluminum foil. Bake at 325�F for 18 to 20 minutes.
   Makes 30 bars
   Preparation time: 30 minutes.