Name: Pecan Diamonds
Ingredients: 1/3 c Butter; 1/4 c Sugar; 1 Egg; 1 1/4 c Unsifted flour (see note); 1/2 c (1 stick) butter; 1/3 c Firmly packed dark brown sugar; 3 tb Sugar; 1/3 c Honey; 2 tb Heavy cream; 6 oz Pecans, coarsely chopped

It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cookies	6	Servings

INGREDIENTS

1/3	c	Butter
1/4	c	Sugar
1		Egg
1 1/4	c	Unsifted flour (see note)
1/2	c	(1 stick) butter
1/3	c	Firmly packed dark brown sugar
3	tb	Sugar
1/3	c	Honey
2	tb	Heavy cream
6	oz	Pecans, coarsely chopped

INSTRUCTIONS

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

A Message from our Provider:

“Jesus: Amazing love”