Thin wedges of tender shortbread are crowned with crunchy pecans.
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1/2 cup Land O Lakes® Butter, softened
1/3 cup firmly packed brown sugar
1/4 teaspoon maple flavor
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup finely chopped pecans
1 teaspoon Land O Lakes® Butter, melted
Combine 1/2 cup butter, brown sugar and maple flavor in medium bowl; beat at medium speed until creamy. Add flour, cinnamon and cloves. Beat at low speed until dough starts to form. Stir in 1/4 cup chopped pecans.
Pat dough evenly into bottom of prepared pan. Brush with 1 teaspoon melted butter. Sprinkle remaining pecans over dough; press down firmly. Bake 20-24 minutes or until top is lightly browned. Cool 15 minutes. Cut into 16 thin wedges with sharp knife. (Do not remove from foil.) Cool completely.
Heat oven to 350°F. Line 9-inch round cake pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside.
Remove from pan using foil ends; carefully remove foil.
This recipe is easily doubled and baked in 2 (9-inch) cake pans at the same time.