Pecan diamonds

Yield: 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

Instructions:

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 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.