Blueberry-Pecan Shortbread Squares

• 3/4 cup chopped pecans
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 3 (4.4-oz.) containers fresh blueberries (about 2 1/2 cups)
• 2 tablespoons granulated sugar
• 1 teaspoon grated lime rind

1. Place pecans in a single layer in a shallow pan.
2. Bake at 350u0b0 for 8 minutes or until toasted.
3. Stir together pecans, flour, and salt in a bowl.
4. Beat 1 cup butter and 1 1/2 cups powdered sugar at medium speed with a heavy-duty electric stand mixer 2 minutes or until pale and fluffy. Beat in 1/4 tsp. vanilla extract. Gradually add flour mixture, beating at low speed 30 seconds after each addition until a dough forms and comes together to hold a shape.
5. Press 2 cups of dough in a thick layer onto bottom of a lightly greased 13- x 9-inch pan. Top evenly with fresh blueberries. Combine granulated sugar and lime rind, and sprinkle evenly over berries. Crumble remaining dough evenly over berries.
6. Bake at 350u0b0 for 45 to 50 minutes or until golden. Cool shortbread in pan on a wire rack 2 hours. Cut into squares before serving.

pecans, flour, salt, butter, powdered sugar, vanilla, blueberries, sugar, lime rind

Taken from www.myrecipes.com/recipe/blueberry-pecan-shortbread-squares (may not work)