Pecan Diamonds Recipe

Indulge in the irresistible crunch of Pecan Diamonds! These exquisite cookies feature a buttery shortbread crust perfectly complemented by a rich, caramelized pecan topping. A delightful treat for pecan lovers and anyone seeking a sophisticated, homemade cookie experience. Easy to follow recipe for impressive results.

Prep Time 45 mins

Cook Time 90 mins

Calories 175.9 kcal

Protein 2g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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.