| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine |
| 7/8 |
c |
Sugar |
| 1/2 |
c |
Shortening |
| 2 |
|
Eggs |
| 4 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
c |
Butter |
| 1/2 |
lb |
Light brown sugar |
| 1/4 |
c |
Sugar |
| 3/4 |
c |
Honey |
| 1 |
lb |
Pecans; coarsley chopped |
| 1/4 |
c |
Whipping cream |
INSTRUCTIONS
PASTRY
FILLING
From: slg@ms13.mis.semi.harris.com (Sandy)
Date: 21 Dec 1994 17:55:17 -0500
These are a little on the expensive side to make, but they are delicious!
For pastry, cream butter, sugar and shortening until well combined and
smooth. Add remaining ingredients and mix just until combined (do not
overmix). Pat pastry into 10 1/2 by 15 1/2 inch jelly roll pan. Prick
surface with a fork. Bake at 350 for 15 min.
For filling, combine butter, brown sugar, sugar and honey in large
saucepan. Bring to boiling. Boil 3 min. DO NOT STIR during this time.
Remove from heat and stir in pecans and cream, combining well. Spread over
prebaked pastry Bake at 350 for 35 min. Cool. Cut into diamond shapes.
Just a personal experience note. I split the batch into two 7 X 11 pans. It
makes a lot and will bake over the sides of the jelly roll pan.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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