| 1 | Pecan toffee candy over a shrotbread cookie. |
| 2 | note: when unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. |
| 3 | preheat oven to 375°F. |
| 4 | beat 1/3 cup butter with ?cup sugar in a small bowl with electric mixer until light and fluffy; beat in egg. |
| 5 | Stir in flour, mixing well, until a soft dough forms; spread evenly into a lightly greases 9x9x2-inch baking pan. |
| 6 | (dough will be thin). |
| 7 | bake in a 375°F oven for 12 minutes or until dough begins to firm up but is not fully cooked. |
| 8 | Remove pan to wire rack. |
| 9 | Lower oven temperature to 350°F. |
| 10 | meanwhile, melt remaining ?cup butter in a medium-size saucepan. |
| 11 | Add brown sugar, the 3 tbsp sugar and honey. |
| 12 | Bring to boiling; boil rapidly 2-?minutes. |
| 13 | (it will be caramel colored and thick). |
| 14 | Carefully add cream and bring back to boiling. |
| 15 | Remove from heat; stir in pecans. |
| 16 | Spread mixture evenly over cookie dough. |
| 17 | bake in 350°F oven for 25 minutes, or until pecan mixture is bubbly and begins to set. |
| 18 | Remove to wire rack; cool completely. |
| 19 | Pecan topping will become firm upon cooling. |
| 20 | Cut into 8 lengthwise strips and 9 diagonal strips to make diamond-shaped cookies. |
