Instructions: Crust: preheat oven to 350. Mix together flour, salt, and chilled butter in food processor until mixture resembles coarse meal. Add ice water by tablespoon. And process just until a dough ball begins to form. Wrap dough and chill until firm. Roll dough out on floured board into a 10 by 10 inch square . Fold dough in half and then into quarters and place in an 8 inch square baking pan. Unfold dough and press into corners and up sides of pan and chill
15 minutes.

Filling: melt butter in medium saucepan over medium heat and remove from heat. Stir in sugar and corn syrup and mix until smooth. Add almond and vanilla extracts. Add eggs and beat with a spoon until well blended. Fold in toasted pecans and pour filling into crust lined pan. Place pan in center of oven and bake 50-60 minutes or until filling is set. Cool on wire rack cut into small squares and top each with a pecan half. THE DESSERT

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.