1/2 cup Butter -- cold
1 1/2 cups Flour
1/4 cup Ice water
Filling
1 1/2 cups Light brown sugar -- packed
1 cup Butter
1/2 cup Honey
1/3 cup Sugar
1 pound Pecans
1/4 cup Whipping cream
Use a pastry blender to cut butter into the flour. Mixture should resemble cornmeal. Add water and toss with a fork. Gather dough into a ball. Wrap in plastic wrap and refrigerate for 1-2 hours.
Butter and flour a 9x13" pan. Roll dough out to about an 11 by 15 rectangle. Fit dough into the prepared pan and let it come up about an inch on all sides. Pierce dough with a fork. Chill while making the filling.
Preheat oven to 400°.
Combine brown sugar, butter, honey, and sugar in a heavy saucepan and bring to a boil over medium heat, stirring constantly. Boil until thick and dark, 3 or 4 minutes. You must stir constantly. Remove from the heat. Stir in pecans and cream. Pour over dough in pan. Bake 25 minutes. Check after about 15 minutes. If the filling is browning too much, reduce oven heat to 375 degrees and continue baking. Cool cookies in the pan. Cut into strips.
Makes 5 or 6 dozen.
Source: Christmas Thyme at Oak Hill Farm
Spring Blossoms
