Makes four dozen 2-inch or eight dozen 1-inch diamonds
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 3 2/3 cups cake flour, sifted
- 2 cups (4 sticks) unsalted butter, cubed
- 2 cups light brown sugar, packed
- 1/2 cup sugar
- 1 cup honey
- 1/2 cup heavy cream
- 7 1/2 cups pecans, chopped
- For the cookie dough, cream together butter and sugar in a mixer bowl with the paddle attachment on medium speed until smooth and light, 1 to 2 minutes. Gradually incorporate egg and vanilla, stopping mixer and scraping bowl as necessary.
- Add flour and mix on low speed until just blended, about 30 seconds. Do not over-mix.
- Place dough onto parchment paper or a lightly floured surface and shape into a flat square. Wrap dough well with plastic wrap and refrigerate at least an hour.
- Preheat oven to 350°F and line the bottom of a 15-inch by 10-inch baking sheet with parchment.
- Roll dough out to a rectangle 17 inches by 12 inches by 1⁄8-inch thick. Transfer the rolled dough to the baking pan, gently pressing it to the pan. Trim the edges with a paring knife, and prick the bottom of the dough with the prongs of a fork to prevent bubbling during baking.
- Bake until dough is firm but has no color, about 10 to 12 minutes. Cool dough while you make the filling.
- For the pecan filling, place the butter, sugars, honey, and cream into a heavy-bottom saucepot. Bring mixture to a boil over medium-high heat and cook, stirring constantly, until it reaches 240 degrees F on a candy thermometer. Remove pot from the heat, add pecans, and stir until fully incorporated. Immediately pour into the pre-baked crust and spread into an even layer.
- Bake in 350°F oven until the filling bubbles evenly across the surface and the crust is golden brown, about 40 minutes. Cool thoroughly before cutting.
- Remove from pan using a knife to release the edges and invert the slab onto the back of a sheet pan. Transfer to a cutting board by flipping it over so it is right side up. Trim off the edges and cut into 1-inch or 2-inch diamonds.
- The bars store well at room temperature, but can also be refrigerated or frozen as long as wrapped airtight.