PECAN SHORTBREAD

Makes: 8 to 10 servings

Total time: 1 hour, plus cooling

1 ½ cups salted butter, cut into ½-inch cubes

¾ cup sugar

½ teaspoon vanilla extract

½ teaspoon ground cardamom

3 ½ cups all-purpose flour

1 ½ cups toasted, chopped pecans Powdered sugar, for dusting

1. Heat oven to 325 degrees.

Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.

2. Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)

3. Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with powdered sugar.