Yield: 6 Servings
|1¼ cup||Unsifted flour (see note)|
|½ cup||(1 stick) butter|
|⅓ cup||Firmly packed dark brown sugar|
|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.