Pecan Diamonds With Shortbread Crust Recipes

PECAN SHORTBREAD SQUARES

Steps:

• Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
• Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
• In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
• Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.

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.

PECAN PIE BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees, set oven rack to second-lowest position.
• Butter a 13 x 9-inch baking pan.
• For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
• Sprinkle the mixture into prepared baking pan.
• Lightly press the mixture down with a spatula (do not pat down too much).
• Bake in the second-lowest oven rack for 20 minutes until golden.
• Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
• Stir in chopped pecans.
• Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
• Bake on the second-lowest oven rack for about 20-22 minutes.
• Cool completely in the pan.
• *NOTE* these bars will cut better if refrigerated.

PECAN DIAMONDS

Steps:

• For the crust:.
• Combine flour, baking powder& salt, set aside.
• Cream butter,sugar and shortening until light and fluffy.
• Add egg and vanilla and beat until well combined.
• Add dry ingredients, stirring until dough forms a ball.
• Wrap dough and refrigerate overnight.
• Preheat oven to 375°F Between 2 sheets of waxed paper roll the dough into a 15x10 inch rectangle 1/8 inch thick.
• Remove top sheet of waxed paper and invert onto a 15x10 inch jelly roll pan.
• Remove remaining wax paper and if necessary, patch the dough.
• Prick the dough liberally with a fork to prevent shrinkage during baking, and bake 10 minutes (DO NOT BROWN).
• Cool completely and reduce oven temperature to 350°F.
• For the Filling:.
• In a large saucepan combine butter, honey,and both sugars and bring to a boil over medium heat.
• Stir in nuts and mix thoroughly.
• Stir in cream and mix thoroughly.
• Set cooled partially baked crust into a pan of the same size (this is necessary to prevent burning of the crust while topping caramelizes).
• CAREFULLY spread pecan mixture over partially baked crust (mixture will be extremely hot and can severly burn you).
• Bake 35 minutes in 350F oven.
• Cool completely in pans on wire rack.
• Once cool cut crosswise into 1 1/2 inch stips, then cut diagonally at 2 inch intervals to form diamonds.
• **It is recommended that you do not use dark coated baking pans for this recipe.
• If you must, shorten baking time by at least 10 minutes.