Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This recipe comes from a Brenda Blanchette of the Junior League of Lynchburg, Virginia. You may use seedless jam if you wish.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Line a 9 inch baking pan with foil extending edges over sides.
  3. Make crust: Whisk flour and sugar together in a bowl.
  4. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  5. Press evenly into bottom of pan.
  6. Bake until edges are golden, 20 to 22 minutes.
  7. Cool on wire rack.
  8. Make filling: Whisk together flour, salt and baking soda in a small bowl.
  9. Set aside.
  10. Beat eggs, sugar and vanilla in a mixer bowl at medium high speed.
  11. At low speed beat in flour mixture just until blended.
  12. Spread jam evenly over crust.
  13. Pour egg mixture on top, then sprinkle with pecans.
  14. Bake until center is completely set and top is golden, 25 minutes.
  15. Cool in pan on wire rack.
  16. Lift shortbread from pan.
  17. Peel off foil and cut into 16 squares, then halve each square diagonally.
  18. Sprinkle with cnofectioner's sugar.
Most Helpful

5 5

YUMMMY ...Such a nice change from the traditional lemon squares. I can't tell you how well they store as I had no leftovers!

4 5

I am downgrading this recipe by one star because I found that while these were delicious freshly made, the topping got rather gummy or rubbery the next day and I found it a bit unappealing even though the flavor is very good.