Butter Tart Squares

Shortbread Base:
1/2  Cup unsalted butter, chilled, and cut into 1 inch pieces
3     Tablespoons granulated White Sugar
1     Cup all-purpose flour


Filling:
1/4   Cup unsalted butter, softened
1      Cup light brown sugar
2      Large Eggs
1/4   Cup Light Corn Syrup
1      Teaspoon pure vanilla extract
1      Tablespoon all-purpose flour   
1/8   Teaspoon Salt
1/2   Teaspoon Baking Power
2/3   Cup pecans or walnuts, chopped


Preheat oven to 350 °F  and place oven rack in the center of the oven.  Butter (or use a non stick cooking spray) an 8x8 pan.


Shortbread Base: 


In the bowl cream the butter and sugar until light and fluffy with an electric mixer.  Add the flour and salt and beat until the dough just comes together.


Press onto the bottom of your greased pan and bake for 20-25 minutes, or until pale golden in color.  Remove from oven and place on a wire rack to cook.


Filling:


Cream the butter and sugar until l;ight and fluffy with a hand mixer.  Beat in the eggs, one at a time, until mixed thoroughly.  Then beat in the corn syrup and vanilla extract.  Stir in the flour, salk and baking powder.


Sprinkle the nuts evenly over the baked shortbread base. Then pour the filling over nuts and bake for about 20-25 minutes or until the filling is set.  Remove from oven and place on a wire rack to cool.  Serve at room temperature or chilled.


Makes 16 2" squares.

Shared by Debbie McLean Warner


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