Pecan diamonds

Yield: 6 Servings

Measure Ingredient
⅓ cup Butter
¼ cup Sugar
1 \N Egg
1¼ cup Unsifted flour (see note)
½ cup (1 stick) butter
⅓ cup Firmly packed dark brown sugar
3 tablespoons Sugar
⅓ cup Honey
2 tablespoons Heavy cream
6 ounces Pecans, coarsely chopped

Pecan toffee candy over a shrotbread cookie.

NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring.

Preheat oven to 375~.

Beat ⅓ cup butter with ¼ cup sugar in a small bowl with electric mixer until light and fluffy; beat in egg. Stir in flour, mixing well, until a soft dough forms; spread evenly into a lightly greases 9x9x2-inch baking pan. (Dough will be thin.) Bake in a 375~ oven for 12 minutes or until dough begins to firm up but is not fully cooked. Remove pan to wire rack. Lower oven temperature to 350~.

Meanwhile, melt remaining ½ cup butter in a medium-size saucepan.

Add brown sugar, the 3 Tbsp sugar and honey. Bring to boiling; boil rapidly 2-½ minutes. (It will be caramel colored and thick.) Carefully add cream and bring back to boiling. Remove from heat; stir in pecans. Spread mixture evenly over cookie dough.

Bake in 350~ oven for 25 minutes, or until pecan mixture is bubbly and begins to set. Remove to wire rack; cool completely. Pecan topping will become firm upon cooling. Cut into 8 lengthwise strips and 9 diagonal strips to make diamond-shaped cookies.

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