Recipe - Pecan Diamonds

1/3 cup Butter
One fourth cup Sugar
1 Egg
1 One fourth cup Unsifted flour (see note)
One half cup (1 stick) butter
1/3 cup Firmly packed dark brown
sugar
3 tablespoon Sugar
1/3 cup Honey
2 tablespoon Heavy cream
6 ounce 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 One fourth 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 9x9x2inch 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 One half cup butter in a mediumsize saucepan. Add
brown sugar, the 3 Tbsp sugar and honey. Bring to boiling; boil rapidly
2One half 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 diamondshaped cookies.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini