Pecan Diamondscookies 1/3 cup butter 1/4 cup sugar 1 egg 1 1/4 cup unsifted flour (see note) 1/2 cup (1 stick) butter 1/3 cup firmly packed dark brown sugar 3 tablespoon sugar 1/3 cup honey 2 tablespoon heavy cream 6 oz 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 1/3 cup butter with 1/4 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 1/2 cup butter in a medium-size saucepan. Add brown sugar, the 3 Tbsp sugar and honey. Bring to boiling; boil rapidly 2-1/2 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. |
