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Pecan Shortbread Diamonds

“My mother and I used to make these rich, buttery shortbread cookies every year for the holidays and gift-giving. With a hint of chocolate and a chewy pecan filling, they really are exceptionally good.” The diamond shape adds a special touch! Jane Ellen Benroth - Bluffton, Ohio

60 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon salt
FILLING:
2 ounces unsweetened chocolate, chopped
4 eggs
1-1/2 cups packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups chopped pecans

Directions

In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Combine flour and salt; gradually add to creamed mixture
and mix well. Press into an ungreased 15-in. x 10-in. x 1-in. baking
pan. Bake at 375° for 12-15 minutes or until lightly browned.
Cool for 5 minutes on a wire rack. Reduce temperature to 350°.
To make filling, in a microwave-safe bowl, melt chocolate; stir until
smooth. Cool. In a large bowl, combine the eggs, brown sugar,
vanilla, salt and melted chocolate; fold in pecans.
Pour filling over crust. Bake for 18-20 minutes or until filling is
set. Cool completely on a wire rack. Cut into diamond-shaped bars.

2 of 2

Pecan Shortbread Diamonds (continued)

Directions (continued)

Yield: 5 dozen.

Nutrition Facts: 1 piece equals 111 calories, 7 g fat (2 g saturated fat), 20 mg cholesterol, 63 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.