Blueberry Pecan Shortbread Squares

These are so yummy! One of my husband's favorites.

• Ready In: 1 hr 18 mins
• Yields: 2 dozen

Ingredients

• 3⁄4 cup  chopped pecans
• 2 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1  cup butter, softened
• 1 1⁄2 cups powdered sugar
• 1⁄4 teaspoon vanilla extract
• 3 (4 1/2ounce) containers fresh blueberries (about 2 1/2 cups)
• 2  tablespoons granulated sugar
• 1  teaspoon  grated lime rind

Directions

1. Place pecans in a single layer in a shallow pan.
2. Bake at 350°F for 8 minutes or until toasted.
3. Stir together pecans, flour, and salt in a bowl.
4. Beat 1 cup butter and 1 1/2 cups powdered sugar at medium speed with a heavy duty electric stand mixer 2 minutes or until pale and fluffy. Beat in vanilla extract. Gradually add flour mixture, beating at low speed 30 seconds after each addition until a dough comes together and holds shape.
5. Press 2 cups dough in a thick layer onto bottom of a lightly greased 13x9-inch pan. Top evenly with fresh blueberries. Combine granulated sugars and lime rind and sprinkle evenly over berries. Crumble remaining dough evenly over berries.
6. Bake at 350°F for 45-50 minutes or until golden. Cool shortbread in pan on a wire rack 2 hours. Cut into squares before serving.