| 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
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