Believe it or not, Monday is National Pecan Cookie Day. Who knew! I sure didn’t but it was my motivation for posting this recipe today. So, if you want to “celebrate” this holiday by having a pecan cookie, this recipe will do the job. If you just want to have a yummy cookie, this recipe will take care of that too! 🙂
If you like pecan pie, you’re going to love these cookies. I’ve been making these cookies for a long time. The only complaint I’ve ever received is that people can’t stop eating them. 😉
Instead of using corn syrup like most pecan pies, this recipe has honey. For these cookies, you press a “crust” into a pan and then pour the pecans mixed with honey, brown sugar, butter and cream. Bake it and then cut it up to serve.
- 3 cups flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup margarine or butter – melted
- 1/2 cup vegetable oil
- 1 1/4 cup brown sugar (packed)
- 1 cup margarine or butter
- 3/4 cup honey
- 1/2 cup granulated sugar
- 1/4 cup heavy or whipping cream
- 1 lb. pecans – coarsely chopped
- 1 tablespoon vanilla
1. Preheat oven to 400. Grease a 15 1/2-inch by 10 1/2-inch jelly-roll pan, line with foil, grease foil. (You can use a 13-in. x 9-in. baking pan if you do not have a jelly-roll pan. Grease & foil the baking pan the same way.)
2. Prepare the Crust – In a large bowl combine flour, sugar, salt and baking powder. Cut in butter and oil until mixture forms small crumbs. With hands press crust into bottom and sides of baking dish.
3. Bake crust for 12 – 15 mins until light golden. Remove from oven and lower oven to 350.
4. While the crust is baking, prepare the filling. In saucepan heat brown sugar, butter, honey, granulated sugar and cream to boiling. Add pecans, stir and let mixture return to boil. Remove from heat, stir in vanilla.
5. Pour filling over the crust. Bake 25 minutes or until edges of filling begin to set – the filling will be bubbly but will become firm as it cools. Cool in pan on wire rack until filling is firm.
6. Once cool, invert and peel off foil. Turn over again onto cutting board. Cut lengthwise into 4 pieces, cut each piece into 8 pieces. You can leave the bar as is as a square for a larger cookie or cut the square in half again.