BUTTER PECAN SHORTBREAD
2 sticks (1/2 pound) unsalted butter, melted
1/2 cup firmly packed brown sugar
1 1/2 cups flower
1/2 cup oat flour
5 Tbsp cornstarch
1 1/4 cup pecans, rough chopped, some left whole
Set the oven to 325 degrees.
Lightly spray a 9x9 square baking dish.
Whisk the melted butter with the sugar in a large mixing bowl. Make sure to work out any lumps in the sugar.
Blend in the extract, and then stir in the flours, cornstarch, and nuts. Stir just until everything is combined and the nuts are evenly distributed. Don't over mix the dough.
Pat the dough into the pan with your hands, nudging it out so it fills the pan and is all even. You don't want a mound of dough in the middle, you want to flatten it out from side to side, evenly. If you like, you can sink a few extra pecan halves into the top of the dough for a pretty look.
Bake for about 25 minutes. The top will still look pale, but the dough will be just beginning to turn golden around the edges.
Cool on a rack for about 25 minutes before cutting into squares.