Zutaten für Pecan Diamonds
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 1 cup granulated sugar
- 1/2 cup vegetable shortening
- 1 large egg
- Vanilla Extract
- 1/2 cup honey
- Heavy Cream
- Brown Sugar
- Pecans
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Zubereitung von Pecan Diamonds
- **Crust:**
- Preheat oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup shortening until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate overnight.
- On a lightly floured surface, roll out the chilled dough into a 15x10 inch rectangle, about 1/8 inch thick.
- Carefully transfer the dough to the prepared jelly roll pan.
- Prick the dough all over with a fork.
- Bake for 10 minutes.
- Remove from oven and let cool completely.
- **Filling:**
- Reduce oven temperature to 350°F (175°C).
- In a large saucepan, combine 1/2 cup butter, 1/2 cup honey, 1 cup packed light brown sugar, and 1/2 cup granulated sugar.
- Bring to a boil over medium heat, stirring constantly.
- Stir in 2 cups pecan halves and mix thoroughly.
- Stir in 1/4 cup heavy cream and mix until well combined.
- Carefully spread the pecan mixture evenly over the cooled crust.
- Bake for 35 minutes, or until golden brown and set.
- Let cool completely in the pan on a wire rack.
- Once completely cool, cut into 1 1/2 inch squares.
- Note: Avoid using dark-colored baking pans; they may cause the cookies to brown too quickly. If using a dark pan, reduce baking time by 10 minutes.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
44g
Fat
21g
Carbs
5g
