Be sure to check back for the rest of the recipes from this year's 12 Days of Cookies.

My husband and I have an on-going battle when it comes to pecan pie.  It's very high up on his list of favorites, and due to its popularity, must be on many other people's lists as well.  Now don't get me wrong - pie is one of my favorite desserts, and the idea of pecan pie is delightful.  However, when it comes to the real thing, I have yet to find one I like.  All that ooey-gooey filling, with barely enough nuts to merit the name, leaves me feeling a little gooey and queasy myself.

Enter my mother-in-law.  I don't remember the first time I tried her pecan bars, but I fell in love on the spot!  They are so wonderful.  A crisp shortbread crust, with a topping like the pie, though with more nuts and less goo.  It's the perfect middle ground for our pie dilemma.  Who knew a cookie could be the answer to world peace?  (or at least a happy marriage)

So without further ado, and with her permission, I'm sharing my sweet mother-in-law's recipe for Pecan Bars.  Enjoy!

Pecan Bars

Crust

• 3/4 c. powdered sugar
• 3/4 c. salted butter, at room temperature
• 1 1/2 c. flour

Topping

• 2 eggs
• 1 c. dark brown sugar
• 2 Tbsp flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1 1/4 c. chopped pecans

Preheat oven to 350 degrees F.  Mix powdered sugar, butter, and 1 1/2 c flour together until smooth.  Press into a greased 9x13 pan.  Bake until lightly golden brown, 12-15 minutes.

Meanwhile, in another bowl whisk together the eggs, brown sugar, and vanilla.  Stir in the 2 Tbsp flour, baking powder, and salt.  Add the pecans.

Spread over baked crust and bake another 20 minutes.  Allow to cool in pan before cutting into bars.

Makes about 32 3x1 inch cookies.