Prailined Cookies

• Crust:
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat pastry flour
• 3/4 cup splenda
• 1 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• Filling:
• 3 cups pecan halves, divided
• 1 cup splenda
• 1 cup brown sugar
• 3 eggs
• 4 tablespoons butter, melted
• 2 teaspoons vanilla
• 1/4 teaspoon salt

1. Preheat oven to 350F degrees. For crust, combine flours, splenda, and baking soda in small bowl. Add butter; mix until crumbly. Lightly press crumb mixture in bottom of 10 x 15 inch pan.
2. Bake 15 minutes; remove from oven.
3. Meanwhile, for filling, reserve 1 cup of pecans for garnish. Chop remaining pecans into pea-size pieces. In a medium-sized bowl combine chopped pecans, splenda, brown sugar, eggs, butter, vanilla and salt; mix well. Pour filling over warm crust, spreading to edges of pan. Arrange remaining pecan halves over filling. Bake 17-19 minutes or until filling is set in center. Remove from oven; cool completely.
4. Cut into 32 squares; cut each square diagonally.

crust, flour, whole wheat pastry flour, splenda, baking soda, butter, filling, pecan halves, splenda, brown sugar, eggs, butter, vanilla, salt

Taken from www.epicurious.com/recipes/member/views/prailined-cookies-1212780 (may not work)