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By Craig Claiborne
Preheat oven to moderate (350°F.).
Cream the butter and sugar until fluffy. Add the egg yolks and vanilla and beat well.
Sift together the flour, baking soda and salt. Stir into the creamed mixture. Press into the bottom and sides of a nine-inch pie pan.
Spread the marmalade on the shortbread to form a layer of filling. Sprinkle the chopped pecans over the marmalade.
Beat the egg whites until stiff but not dry. Spread over the nuts and marmalade. Arrange the pecan halves in an attractive design on top and sprinkle with the sugar. Bake for thirty minutes.
© 1966 Craig Claiborne estate. All rights reserved.