Tonight I baked these delicious shortbread bars. These are really yummy. I used Raspberry – Huckleberry jam, but I think strawberry, blackberry, peach or whatever you have on hand would also be very good. Make sure you line your pan with foil. It makes them very easy to lift out of the pan & cut them beautifully! *Note: Shannon can tell you just how yummy they are.
I used pecans in mine, but I think toasted almonds or hazelnuts would also be very good.



 2 1/4 cups all-purpose flour + 2 more Tablespoons flour

1 cup sugar
1/4 tsp salt
1 cup pecans, finely chopped
1 cup butter, softened
1 large egg
3/4 cup strawberry jam/preserves
Preheat the oven to 350F. Line a 9-inch square baking pan with aluminum foil and lightly grease. In a large mixing bowl, whisk together flour, sugar, salt and pecans, then stir in the butter and egg until mixture is crumbly, like coarse and wet sand. Set aside 2 cups of the mixture, and pour the remaining mixture into the bottom of the prepared pan. Press down gently, but firmly, into an even layer. Spread strawberry jam over the shortbread layer. Sprinkle remaining crumbs evenly over the top. If the mixture is too wet to sprinkle, simply break it up with lightly floured fingers and spread it out. Make sure you leave it in pebble size crumbs. Bake for 40-45 minutes, until lightly browned.Cool bars in the pan before slicing. Makes 24 small bars. (In my oven, I baked them about 38 minutes.