• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pecan Diamonds

  • Recipe Submitted by on

Category: Cookies

 Ingredients List

  • 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


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.

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