Pecan Squares
Pearl Masuda
Christmas Cookie
ingredients
- Crust
- 3 C flour
- 3 sticks butter
- 1 - 1/2 C chopped walnuts
- 6 teas. sugar
- Topping
- 1 lbs unsalted butter
- 1 C good honey
- 3 C light brown sugar, packed
- 1 teas. grated lemon zest optional
- 1 teas. grated orange zest optional
- 1/4 C heavy cream
- 2 lbs pecans, coarsely chopped
- Preheat oven to 350
directions
- 1
For the crust
- 2
Mix all ingredients together like a pie crust making sure the butter is well mixed with the flour.
- 3
Press the dough evenly into an ungreased 18x12x1-inch baking sheet.
- 4
Bake for 15-18 min. @ 350°, until the crust se set but not browned. Allow to cool
- 5
For the topping
- 6
Combine the butter, honey, brown sugar and zests in a large heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan.
- 7
Bake for 25 to 30 minutes until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
notes
Christmas Cookie. Line cookie sheet with foil & put foil under pan also. Cut into small squares (1 - 1-1/2" squares) Dip bottoms in melted chocolate
Source: Ina Garten
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