Photo: Antonis Achilleos; Styling: Susan Vajaranant
Prep Time
20 Mins
Bake Time
40 Mins
Yield
30 cookies (serving size: 1 cookie)

Pecan and Honey Diamonds have a shortbread-type crust with a rich honey-pecan filling. These bite-sized cookies won't last long, so bake a double batch!

How to Make It

Step 1

Preheat oven to 350ºF. Line a 9-by-13-inch baking pan on bottom and 2 long sides with a sheet of heavy-duty aluminum foil, making sure that foil is smooth and overhangs top of pan by at least 4 inches on both sides. Mist foil with cooking spray.

Step 2

Make crust: Combine flour, confectioners' sugar and salt in a food processor and pulse once or twice. Add butter and process until dough forms a clump when squeezed, about 30 seconds. Sprinkle mixture across bottom of pan and press into an even layer, making sure there are no cracks. Bake crust until it looks dry, 18 to 20 minutes. Place on a wire rack.

Step 3

Make filling: Reduce oven temperature to 325ºF. Combine honey, brown sugar and salt in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer for 2 minutes without stirring. Add butter and cream and simmer, stirring constantly, for 1 minute. Remove from heat; stir in pecans.

Step 4

Pour hot filling evenly over crust. Use back of a spoon to distribute nuts evenly. Return pan to oven and bake until filling is bubbling and slightly browned, 18 to 20 minutes. Transfer pan to a wire rack and cool completely. Run a small knife between pan and pastry on sides without foil. Lift foil from pan onto a cutting board and use a serrated knife to cut into 30 diamonds.

Ratings & Reviews

Buttery honey caramel yum.

IL2shop
November 13, 2016
The recipe instructed to "press into an even layer, making sure there are no cracks."  Ok, no cracks.  However, after baking the crust for 18 min - there were many cracks in the crust.  It turned our not to be a problem.  I poured the nut filling over the crust, cracks and all.  It baked up fine.  These are absolutely delicious.  The crust tastes like shortbread and the honey and butter is rich and flavors the nut filling to perfection.  This recipe is going to be part of my Christmas cookie baking repertoire. The only negative was trying to cut the diamond shapes.  I made a template, but even so - they looked more like small squares than diamonds.   next time I will make squares and cut them in half to make triangles.

angelawati's Review

DeeKelly
April 25, 2012
I adapted this recipe to be gluten/dairy free and it is delicious! I highly recommend that you try this recipe, it isn't difficult to make and it is very tasty! All of my friends that have tried these love them!

CathyLouWho's Review

CathyLouWho
December 31, 2011
I added these to my Christmas baking repertoire. I made them using local honey and they were to die for!

DeeKelly's Review

angelawati
November 23, 2011
Made this recipe to replace a pecan pie for Thanksgiving. These cookies were amazing!!!! Tastes exactly like mini pecan pies. They were a crowd pleaser and gone in no time. People described them as a slice of heaven. Quick and easy to follow directions. I did add a few extra TBS of butter to the crust. The crust tasted just like a shortbread cookie. I highly reccomend this recipe. You will not be disappointed.