George Ryan's Pecan Diamonds

Name: George Ryan's Pecan Diamonds
Total time: 1 h
Yield: About 6 dozen cookies
Ingredients: 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

By George Ryan

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

Featured in: All-American Menus for the Economic Summit

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Ingredients

Yield:About 6 dozen cookies

The Dough

10tablespoons butter
½cup white sugar
6tablespoons solid white shortening
2large eggs
1½cups cake flour
¾cup unbleached all-purpose flour
½teaspoon baking powder
Salt to taste if desired
½teaspoon pure vanilla extract
¼teaspoon almond extract

Pecan Filling

¼pound butter
¼pound light brown sugar
2tablespoons white sugar
6tablespoons honey
½pound shelled pecans
2tablespoons heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees.
Step 2
To prepare the dough, combine the butter, sugar and shortening in a mixing bowl. Beat until light and fluffy. Beat in the eggs.
Step 3
Sift together the flours and baking powder.
Step 4
Fold flour mixture, salt, vanilla and almond extracts into creamed butter mixture. Knead briefly.
Step 5
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.
Step 6
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.
Step 7
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.