Best Pecan Diamonds With Shortbread Crust Recipes

PECAN DIAMONDS

Steps:

• 1. Make crust by mixing all the ingredeints and mold it at bottom of a 8 by 8 square pan. Pre-bake for about only 8-10minutes 350 degrees.
• 2. Put the cream, honey, butter, and both sugars in a saucepan and cook over medium heat. Bring mixture to boil while stirring until it reaches 240 degrees. Then remove from heat.
• 3. Add the pecans and stir until fully incorporated.
• 4. Pour immediately over crust and spread into a even layer. Bake for about 30-35 minutes at 350 degrees.
• 5. If you love honey like I love it here is what I do. I melt about 1/2 cup of honey with 2 Tbsp of melted butter and mix it well. I brush the pecans to glaze them. Cut in diamonds shape and voila! I never can have enough pecan diamonds...I especially love it in the DIAMOND SHAPE. Diamonds are a Girl's Best Friend!

PECAN SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

PECAN DIAMONDS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
• For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
• Add in cold butter and process until the mixture begins to come together.
• Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
• Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
• Remove and let sit at room temperature while preparing the topping.
• Reduce oven to 325 degrees.
• To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
• Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
• Add in vanilla.
• Pour the hot topping over the warm crust.
• Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
• Cool COMPLETELY in the pan (the topping will harden upon sitting).
• Using the foil overhang, lift out of the pan onto a cutting board.
• Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.