** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Use a pastry blender to cut butter into the flour.
2. Mixture should resemble cornmeal. Add water and toss with a fork.
3. Gather dough into a ball. Wrap in plastic wrap and refrigerate for 1-2 hours.
4. Butter and flour a 9x13" pan. Roll dough out to about an 11 by 15 rectangle.
5. Fit dough into the prepared pan and let it come up about an inch on all sides.
6. Pierce dough with a fork. Chill while making the filling.
7. Preheat oven to 400 degrees. Combine brown sugar, butter, honey, and sugar in a heavy saucepan and bring to a boil over medium heat, stirring constantly.
8. Boil until thick and dark, 3 or 4 minutes. You must stir constantly.
9. Remove from the heat. Stir in pecans and cream.
10. Pour over dough in pan. Bake 25 minutes. Check after about 15 minutes.
11. If the filling is browning too much, reduce oven heat to 375 degrees and continue baking.
12. Cool cookies in the pan. Cut into strips. Makes 5 or 6 dozen.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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