Plantation Pecan Pie Shortbread

Plantation Pecan Pie Shortbread

Serve these lucious goodies the next time you entertain or want to treat someome to something really special. This is based on a very old Southern recipe that has been passed down for generations and remains a favorite. Why it just might have you speaking Southern and whistling Dixie. Y'all never know!

Crust

2 cups flour
1-1/2 sticks butter, cold
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp allspice
1/3 cup brown sugar
In a food processor – mix together flour, chopped cold butter, and spices. Scrape down the sides with a spatula, pulse until the mixture becomes "crumbly." Press shortbread mixture onto a parchment paper lined 9x13 baking pan and bake in a preheated 350 degree oven for about 20 minutes. While the shortbread cools, make the filling.

Filling

1 stick butter
1 cup light brown sugar
1 tbsp flour
1/2 cup sorghum (substitute honey or maple syrup)
1 tsp vanilla
1/2 tsp salt
2 tbsp Jack Daniel’s Whiskey
2 tbsp whipping cream
1 teaspoon orange zest
2 cups pecans, chopped and lightly toasted
In a saucepan, melt butter and add sorghum, brown sugar, salt, vanilla, flour, whiskey, orange zest, and cream. Stir until well mixed; remove from heat, add pecans, and mix well. Pour pecan mixture onto cooled shortbread. Place the pan in the middle of the oven for 30-35 minutes. Place aluminum foil on top of the bars during the last 10 minutes of baking.
Remove from oven and allow to cool on a rack for about an hour. The filling should not be firm, if it is it will be hard and dry. Once the bars have cooled, lift parchment paper and cut into desired sizes. Store in airtight container.