Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick cooking spray) an 8 inch (20 cm) square baking pan.

Shortbread Base: In your food processor, place the flour, sugar, and salt and process to combine. Add the cold butter and pulse until the dough starts to come together and form clumps. Transfer the dough to your prepared pan and, using your fingertips, evenly press the dough onto the bottom of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Gently prick the bottom of the crust with the tines of a fork. (This will prevent the crust from puffing up while it bakes.) Bake for about 20 minutes, or just until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.

Filling: In your food processor (or with a hand mixer), process (or beat) the butter and sugar until light and fluffy. Beat in the eggs until incorporated. Scrape down the sides of the bowl as needed. Then beat in the corn syrup and vanilla extract. Stir in the flour, salt, and baking powder.

Sprinkle the nuts evenly over the baked shortbread base. Then pour the filling over the nuts and bake for about 20 - 25 minutes or until the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Makes 16 - 2 inch squares.

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