Butter Pecan Shortbread

1/2 cup butter, softened
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup finely chopped pecans

Topping
3 to 4 tablespoons coarse grain sugar or sugar
3 to 4 tablespoon finely chopped pecans

Heat oven to 350°F. Line 8-inch square baking pan with parchment paper, leaving a 1-inch overhang.

Combine butter, brown sugar and vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour and 1/4 cup pecans. Beat until well mixed (1 to 2 minutes). (Mixture will be crumbly.)

Pat crumbly mixture evenly into prepared pan.

Sprinkle with coarse grain sugar and 3-4 tablespoons pecans. Bake for 23 to 25 minutes or until edges are lightly browned. Cool 10 minutes.

Lift shortbread out of pan, using parchment.

Cut into bars. Cool completely.
TIP: If using dark baking pan; bake at 325°F for 18 to 20 minutes.