Unsifted flour (see note)
(1 stick) butter
Firmly packed dark brown
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 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.