Pecan Shortbread: 5 Irresistible Variations to Try -

Pecan Shortbread sticks dipped in chocolate for Christmas cookie tins.

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First, preheat the oven to 350, and line a 9-inch square baking pan with parchment paper.
Toast the pecans in a dry skillet until very fragrant but not burnt. The edges should just start to darken. Move them to a clean bowl to cool.
In the bowl of a food processor, combine the butter, cooled pecans, powdered sugar, honey, vanilla, flour and salt.
Pulse until a dough forms that sticks together into a ball.
Press the dough into the prepared baking pan, and bake for 24-26 minutes, until the edges are brown.
Let cool in the pan, then remove using the parchment paper to lift out. Slice into sticks or small triangles with a sharp knife.