Great for holiday gift giving. This recipe makes about 100 1” diamonds.
Cookie Dough
10 T Butter
9 T Granulated Sugar
3 T Solid Shortening
1 Egg
½ tsp. Vanilla Extract
3 C All‐Purpose Flour
1 tsp. Baking Powder
½ tsp.Salt
Filling
2 C Butter (1 lb)
1 1/8 C Honey
½ C Sugar
2 ½ C Light Brown Sugar
8 C Chopped Pecsns, or Walnuts!
½ C Heavy Cream
To make the dough, cream together the butter, sugar, shortening, egg and vanilla. Sift together the
flour, baking powder, and salt. Add this to the creamed ingredients and mix to form a smooth
dough. Divide the dough into 3 equal rectangular shaped pieces, wrap each piece individually and
refrigerate overnight.
Place one piece of dough between 2 pieces of plastic wrap, keeping the other 2 refrigerated. Roll it
into a 5” x 12” rectangle and place it inside a 12” x 16” parchment paper‐lined baking sheet. Repeat
this with the other 2 pieces of dough so that the entire base of the ½ sheet pan in covered. If the
dough crumbles, not to worry – just press and piece it together. Prick the dough with a fork and
bake for 10 minutes in a 350oF degree conventional oven.
Combine the butter, honey, (2) sugars in a LARGE saucepan over a medium heat. Bring the mixture
to a boil and boil it for exactly 3 minutes. Remove it from the heat and cool. Fold in the nuts and
then the heavy cream. Mix well and spread immediately over the baked crust. Bake in a 350oF
degree conventional oven for 35 minutes. Cool completely and cut into diamonds to serve.
Important Note! Make sure you have an oven liner or foil on the bottom of your oven! The sugars
will definitely boil over and you’ll need something to catch them or you’ll have a sugary mess
