“These are a great cookie. They are not too sweet like many other recipes. They are totally addictive. The yield really depends on how small they are cut - I recommend bite size pieces.”
72 pieces

Ingredients Nutrition


  1. Preheat oven to 375°F
  2. Beat 1/3 cup butter with 1/4 cup sugar in a small bowl with electric mixer until light and fluffy; beat in egg. Stir in flour, mixing well, until a soft dough forms; spread evenly into a lightly greases 9x9x2-inch baking pan (dough will be thin).
  3. Bake in a 375F oven for 12 minutes or until dough begins to firm up but is not fully cooked. Remove pan to wire rack. Lower oven temperature to 350°F
  4. Meanwhile, melt remaining 1/2 cup butter in a medium-size saucepan. Add brown sugar, the 3 Tbsp sugar and honey. Bring to boiling; boil rapidly 2-1/2 minutes (it will be caramel colored and thick). Carefully add cream and bring back to boiling. Remove from heat; stir in pecans. Spread mixture evenly over cookie dough.
  5. Bake in 350F oven for 25 minutes, or until pecan mixture is bubbly and begins to set. Remove to wire rack; cool completely. Pecan topping will become firm upon cooling. Cut into 8 lengthwise strips and 9 diagonal strips to make diamond-shaped cookies.

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