Pecan and Honey Diamonds

Name: Pecan and Honey Diamonds
Prep time: 20 min
Total time: 1 h
Yield: 30 cookies (serving size: 1 cookie)
Ingredients: CRUST:; 2 ¼ cups all-purpose flour; ⅔ cup confectioners' sugar; 1 teaspoon salt; 12 tablespoons (1 1/2 sticks) unsalted butter, chilled, cut into 12 pieces; FILLING:; 2/3 cup honey; ½ cup packed light brown sugar; ¼ teaspoon salt; 6 tablespoons unsalted butter, cut into pieces; 2 tablespoons heavy cream; 3 cups pecan halves

4 Ratings
4 Reviews

Pecan and Honey Diamonds have a shortbread-type crust with a rich honey-pecan filling. These bite-sized cookies won't last long, so bake a double batch!

Recipe by MyRecipes December 2011

Gallery

Credit: Antonis Achilleos; Styling: Susan Vajaranant

Recipe Summary

prep:

20 mins

bake:

40 mins

total:

1 hr

Yield:

30 cookies (serving size: 1 cookie)

Nutrition Info

Directions

Step 1
Preheat oven to 350ºF. Line a 9-by-13-inch baking pan on bottom and 2 long sides with a sheet of heavy-duty aluminum foil, making sure that foil is smooth and overhangs top of pan by at least 4 inches on both sides. Mist foil with cooking spray.

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Step 2
Make crust: Combine flour, confectioners' sugar and salt in a food processor and pulse once or twice. Add butter and process until dough forms a clump when squeezed, about 30 seconds. Sprinkle mixture across bottom of pan and press into an even layer, making sure there are no cracks. Bake crust until it looks dry, 18 to 20 minutes. Place on a wire rack.
Step 3
Make filling: Reduce oven temperature to 325ºF. Combine honey, brown sugar and salt in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer for 2 minutes without stirring. Add butter and cream and simmer, stirring constantly, for 1 minute. Remove from heat; stir in pecans.
Step 4
Pour hot filling evenly over crust. Use back of a spoon to distribute nuts evenly. Return pan to oven and bake until filling is bubbling and slightly browned, 18 to 20 minutes. Transfer pan to a wire rack and cool completely. Run a small knife between pan and pastry on sides without foil. Lift foil from pan onto a cutting board and use a serrated knife to cut into 30 diamonds.

Nutrition Facts

Per Serving:

209 calories; fat 15g; saturated fat 5g; protein 2g; carbohydrates 20g; fiber 1g; cholesterol 20mg; sodium 98mg.

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IL2shop

11/13/2016

The recipe instructed to "press into an even layer, making sure there are no cracks." Ok, no cracks. However, after baking the crust for 18 min - there were many cracks in the crust. It turned our not to be a problem. I poured the nut filling over the crust, cracks and all. It baked up fine. These are absolutely delicious. The crust tastes like shortbread and the honey and butter is rich and flavors the nut filling to perfection. This recipe is going to be part of my Christmas cookie baking repertoire. The only negative was trying to cut the diamond shapes. I made a template, but even so - they looked more like small squares than diamonds. next time I will make squares and cut them in half to make triangles.

angelawati

04/25/2012

I adapted this recipe to be gluten/dairy free and it is delicious! I highly recommend that you try this recipe, it isn't difficult to make and it is very tasty! All of my friends that have tried these love them!

CathyLouWho

12/31/2011

I added these to my Christmas baking repertoire. I made them using local honey and they were to die for!

DeeKelly

11/23/2011

Made this recipe to replace a pecan pie for Thanksgiving. These cookies were amazing!!!! Tastes exactly like mini pecan pies. They were a crowd pleaser and gone in no time. People described them as a slice of heaven. Quick and easy to follow directions. I did add a few extra TBS of butter to the crust. The crust tasted just like a shortbread cookie. I highly reccomend this recipe. You will not be disappointed.

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