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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These delicious little cookies have a crisp shortbread crust and a honey-sweetened pecan topping. From a January 1986 issue of Bon Appetit magazine in the R.S.V.P. section. The recipe was requested from the Appeteaser in Milford, Michigan. Ingredients:
1/2 cup unsalted butter, well-chilled (1 stick) |
1 1/2 cups all-purpose flour |
1/4 cup ice water |
1 1/2 cups light brown sugar, firmly packed |
1 cup unsalted butter (2 sticks) |
1/2 cup honey |
1/3 cup sugar |
1 lb chopped pecans (or pecan pieces) |
1/4 cup whipping cream |
Directions:
1. For Crust:.
2. Using pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal.
3. Add water and toss lightly with fork.
4. Gather dough into a ball, wrap in plastic and refrigerate 1 hour.
5. Butter and flour 9x13-inch baking pan.
6. Roll dough out on lightly floured surface to about 10x14-inch rectangle.
7. Fit into prepared pan; dough will come about halfway up sides.
8. Pierce dough with fork and chill.
9. For Filling:.
10. Preheat oven to 400 degrees.
11. Bring brown sugar, butter, honey and sugar to boil in medium saucepan over medium heat, stirring constantly.
12. Boil until thick and dark, stirring constantly, about 4 minutes; remove from heat and stir in pecans then blend in cream.
13. Pour over dough in pan and bake until edges of crust are golden, about 25 minutes.
14. Cool completely then cut lengthwise into 1-inch strips.
15. Cut diagonally into 1-inch strips to create diamonds.
16. Dust with confectioner's sugar if desired; serve at room temperature,.
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