Preheat the oven to 350F
In another bowl add 1/2 cup room temperature unsalted butter, 1 cup sugar and 1 large organic egg and whisk until well incorporated stir in 1 1/4 cups flour and 1/4 Teaspoon salt. Fold in 1/2 cup lightly toasted and finely chopped pecans and 1/3 pound of chopped, Pitted Medjool dates (the original recipe calls for soaking the dates but this is only necessary if you are using very dry old cooking dates)
Using your hands form the dough into an 8" removable bottom tart pan, prick the dough all over with a fork and bake until golden brown about 25-35 minutes.
While the shortbread crust is baking make the syrup:
In saucepan add: 1/3 cup demerara sugar and 1/3 cup water over medium high heat bring to a boil and then reduce heat and simmer until the syrup thickens to soft ball stage (about 235F on a candy thermometer). Take off heat and stir in 1 Tablespoon of unsalted butter, 2 Tablespoons of Brandy, and 1 Teaspoon of Vanilla
Cut wedges of the pecan date shortbread and serve with some syrup and a dollop of unsweetened whip cream.
(I have not yet made this so proceed with caution and if you have any suggestions please leave a comment! I'll get back to you once I've given this a try. I will say that after going through the recipe as it is published it looks like the person who wrote it was tipsy at the time!)