St. Francis Winery & Vineyards

CULINARY : Desserts : Pecan Squares

Pecan Squares


Makes 40 hors d'oeuvres

Pairs With:

Short Dough


2 cups butter, softened
2/3 cup sugar
1/2 cup shortening
1 tablespoon vanilla extract
2 eggs
4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder


Preheat oven to 350 degrees. Butter and flour 13 x 18 inch cookie sheet. Place parchment paper on pan and butter paper. Blend together butter, sugar and shortening. Add vanilla, then the eggs, gradually. Sift the dry ingredients together. Stir the dry ingredients into the blended butter mixture only long enough to incorporate. Roll out immediately on to the cookie pan. The dough should come up the sides of the pan. Dock the dough with the tines of a fork to prevent the dough from blistering. Bake for about 20 minutes or until crust is light.

Pecan Filling


1 pound butter
1/2 cup sugar
1 cup brown sugar
1 cup honey
2 pounds pecans
1/2 cup cream


Preheat oven to 375 degrees. Put the butter in a saucepan with the sugar, brown sugar and honey. Place over moderate heat, and stir with a wooden spoon until all is dissolved. Cook over high heat for about 4-5 minutes until the mix reaches a temperature of 245 degrees. Do not stir. The mix will foam but should not boil over. Remove from heat and stir in the pecans and the cream with a clean spoon. Pour into the pre-baked short dough. Bake until firm around the edges but slightly loose in the center, about 25-35 minutes. Let cool and cut into small squares.


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