| 1 | Use a pastry blender to cut butter into the flour. |
| 2 | Mixture should resemble cornmeal. |
| 3 | Add water and toss with a fork. |
| 4 | Gather dough into a ball. |
| 5 | Wrap in plastic wrap and refrigerate for 1-2 hours. |
| 6 | Butter and flour a 9x13" pan. |
| 7 | Roll dough out to about an 11 by 15 rectangle. |
| 8 | Fit dough into the prepared pan and let it come up about an inch on all sides. |
| 9 | Pierce dough with a fork. |
| 10 | Chill while making the filling. |
| 11 | Preheat oven to 400 degrees. |
| 12 | Combine brown sugar, butter, honey, and sugar in a heavy saucepan and bring to a boil over medium heat, stirring constantly. |
| 13 | Boil until thick and dark, 3 or 4 minutes. |
| 14 | You must stir constantly. |
| 15 | Remove from the heat. |
| 16 | Stir in pecans and cream. |
| 17 | Pour over dough in pan. |
| 18 | Bake 25 minutes. |
| 19 | Check after about 15 minutes. |
| 20 | If the filling is browning too much, reduce oven heat to 375 degrees and continue baking. |
| 21 | Cool cookies in the pan. |
| 22 | Cut into strips. |
| 23 | makes 5 or 6 dozen. |
