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Dessert

Christmas 2013 Cookies

1 Cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
3/4 cup packed light brown sugar
1/2 teaspoon salt
3 cups all-purpose flour

for the filling:
1/2 C (1stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup plus 2 Tablespoons honey
2 Tablespoons granulated sugar
2 Tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

1. Preheat oven to 375. Make crust: Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.

2. Press dough about 1/4 inch thick into a 9 by 13 inch baking pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325F.

3. Make filling: Place butter, brown sugar, honey, granulated sugar, and heavy cream in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in salt, nuts, and vanilla. Pour filling into the cooled crust.

4. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1 by 3 inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.

Makes 3 dozen

Excellent