1/2 cup butter, softened
1/3 cup firmly packed dark brown sugar
1 tsp vanilla extract
Pinch of salt
1 & 1/4 cups flour
1/4 cup + 1 tbsp chopped pecans, divided
Preheat oven to 350°.
Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides. Spray lightly with oil.
Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and salt. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly. Press dough into bottom of prepared pan. Sprinkle top with 1 tbsp pecans.
Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.