Directions: |
Directions:Place the flour and salt in a large bowl. Cut 1/2 cup of the butter into 1-inch pieces and add to the flour. Use a pastry blender to cut the butter into the flour. When the mixture resembles coarse crumbs, add the water and mix in with a fork. (Alternatively, place the flour and salt in the bowl of a food processor. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Add the cold water all at once and pulse until just blended.) Gather the dough into a ball, wrap it in plastic and refrigerate for at least 1 hour.
Grease a 9- by 13-inch baking pan. Line the bottom of the pan with parchment paper, allowing the paper to come up to the edges of two sides of the pan. Grease the parchment paper.
Roll the chilled dough between two pieces of parchment or wax paper into a rectangle about 11 by 15 inches. Remove the top sheet of paper and then flip the rolled dough into the prepared pan. Remove the remaining sheet of paper. Adjust the dough as necessary to make sure it comes up about 1 inch on all sides of the pan. Pierce the dough with a fork and freeze while making the filling.
Heat the oven to 400 degrees.
In a large saucepan, combine the remaining cup of butter, brown sugar, honey and granulated sugar and, while stirring, bring to a boil over medium heat. Continue to cook, stirring constantly, until the filling is thick and dark, about 5 minutes. Remove from the heat and stir in the pecan pieces and heavy cream. Pour the filling into the dough-lined pan, spreading it evenly.
Bake for 25 minutes, checking at 15 minutes to make sure the cookies are not browning too much. (If so, reduce the heat to 375º and continue baking.) Let the cookies cool completely.
Use the ends of the parchment paper to remove the cookies from the pan and transfer to a cutting board. Cut into small squares and serve. |
This recipe for Pecan Pie Bars is from