From my Mama's Joy of Cooking cookbook. Your Dad, noted pecan lover, looked forward to these every Christmas. I omitted the coconut and optional glaze in the original recipe.
Preheat the oven to 350°F. Grease a 9 × 9-inch baking pan lined with parchment or foil. Beat in a medium bowl until well blend- ed:
1/2 stick unsalted butter, softened
2 tablespoons sugar 1 large egg yolk
1/4 teaspoon vanilla
Stir in until well blended and smooth:
3/4 cup all-purpose flour
Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat in a medium bowl until well combined:
2 large eggs
1 cup packed light brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch salt
1 1/2 teaspoons vanilla
Stir in:
1 1/2 cups chopped toasted pecans
Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack, cut into square when cool. Keeps well in a cookie tin with a tight lid.
Preheat the oven to 350°F. Grease a 9 × 9-inch baking pan lined with parchment or foil. Beat in a medium bowl until well blend- ed:
1/2 stick unsalted butter, softened
2 tablespoons sugar 1 large egg yolk
1/4 teaspoon vanilla
Stir in until well blended and smooth:
3/4 cup all-purpose flour
Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat in a medium bowl until well combined:
2 large eggs
1 cup packed light brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch salt
1 1/2 teaspoons vanilla
Stir in:
1 1/2 cups chopped toasted pecans
Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack, cut into square when cool. Keeps well in a cookie tin with a tight lid.