George Ryan's Pecan Diamonds
- 10 tablespoons butter
- 1/2 cup white sugar
- 6 tablespoons solid white shortening
- 2 large eggs
- 1 1/2 cups cake flour
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- Salt to taste if desired
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/4 pound butter
- 1/4 pound light brown sugar
- 2 tablespoons white sugar
- 6 tablespoons honey
- 1/2 pound shelled pecans
- 2 tablespoons heavy cream
- Preheat the oven to 375 degrees.
- To prepare the dough, combine the butter, sugar and shortening in a mixing bowl.
- Beat until light and fluffy.
- Beat in the eggs.
- Sift together the flours and baking powder.
- Fold flour mixture, salt, vanilla and almond extracts into creamed butter mixture.
- Knead briefly.
- Roll out the dough into a rectangular shape, mounding the outside edges slightly to contain the filling.
- Place it on a baking sheet or shape the rolled-out dough into a 9-by-13-inch baking pan, mounding the edges slightly.
- Prick the dough all over with the tines of a fork.
- Bake 10 to 15 minutes or until light brown.
- Do not let the dough darken as it bakes.
- To prepare the filling, combine butter, sugars and honey in a saucepan.
- Bring to a boil and cook about three minutes, stirring constantly.
- Remove from heat and stir in pecans.
- Let cool.
- Stir in cream.
- Pour the filling into the baked dough and smooth it over to the edges.
- Set the baking sheet or baking pan on a second baking sheet and return it to the oven.
- The bottom pan will prevent overcooking.
- Bake 20 minutes or longer until the filling seems firm.
- Remove from the oven and let cool briefly.
- Slide the filled pastry onto a flat surface and when cool enough, cut it into bite-size squares or rectangles.
butter, white sugar, solid white shortening, eggs, cake flour, flour, baking powder, salt, vanilla, almond extract, butter, brown sugar, white sugar, honey, pecans, heavy cream
Taken from cooking.nytimes.com/recipes/6352 (may not work)