NUT DIAMOND COOKIES WITH PECANS AND CASH
Source of Recipe
recipe club
Heat oven to 350 degrees. Line 15X10X1 inch jelly roll pan or other pan with foil. CRUST: In bowl, beat 2 sticks butter, 3/4 cup sugar, 1 egg, 1 tsp vanilla, and 1/4 tsp salt, 2 min. Beat in 3 cups all purpose flour. With floured
hands, press dough into pan. Bake for 20 min. or edges are brown slightly.
TOPPING: In saucepan, melt 1 stick butter, 1 1/3 cups light brown sugar, and 2/3 cup honey, boil 5 min. Remove from heat, stir in 1/2 cup heavy cream and 3 cups
chopped nuts (pecans, and cashews). Pour filling into crust. Bake 25 min. until bubbly. Let cool in pan. Lift cookie from pan. Cut 6 lengthwise strips 1 1/2
inches wide. Cut diagonal line lengthwise from opposite corners through center, then cut diagonally across strips at 2 inch intervals above and below first diagonal. COOKIES COME OUT DIAMOND SHAPED.*
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