Pecan Shortbread Squares

Crust:
2/3 cup confectioner’s sugar
2 cups unbleached all-purpose flour
1/2 pound (2 sticks) sweet butter, soft

Topping:
2/3 cup (11 tablespoons) melted sweet butter
1/2 cup honey
3 tablespoons heavy cream
1/2 cup brown sugar
3 1/2 cups shelled pecans, chopped

For crust, preheat oven to 350 F. Grease a 9 x 12 inch baking pan.

Sift sugar and flour together. Cut in butter, using two knives or a pastry cutter, until fine crumbs form. Pat crust into prepared baking pan. Bake for 20 minutes and remove from oven.

To make topping, mix melted butter, honey, cream and brown sugar together. Stir in pecans, coating them thoroughly. Spread over crust.

Return to oven and bake for 25 minutes more. Cool completely, then cut into squares.