Pecan Diamond Shortbread Cookies

If you like pecan pie you will fall in love with these Pecan Diamond Shortbread Cookies. Great combination of shortbread crust and chewy pecan caramel topping.

Course Cookies

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 32

Author Quinn Caudill

Ingredients

For Crust:

2 cups all-purpose King Arthur flour
1/2 cup powdered sugar
1/3 cup cornstarch
1/2 tsp. salt
1 cup ( 2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

For Topping:

1 1/4 cups lite brown sugar, packed
1/2 cup light corn syrup
1/4 cup unsalted butter, 1/2 stick
4 cups coarsely chopped pecans
1/2 cup whipping cream
2 teaspoons vanilla extract

Instructions

For crust:

Preheat oven to 350°F.
Line a 13x9x2 baking dish with foil, leaving a 1-inch overhang on all sides.
Grease foil with butter.
Combine flour, powdered sugar, cornstarch and salt in food processor.
While the processor is running, add butter and pulse process until mixture begins to clump together.
Press dough evenly onto bottom of the foil-lined baking dish.
Bake crust until lightly golden brown and set, about 25 minutes.
Remove from oven and let stand while preparing the topping.

For Topping:

Reduce oven temperature to 325°F.
In a heavy saucepan, melt butter over medium-high heat.
Stir in brown sugar and light corn syrup and bring to a boil.
Boil for 1 minute, then add pecans and cream.
Boil for about 3 minutes until mixture thickens slightly.
Stir in vanilla and pour hot mixture over the warm shortbread crust.
Bake for 20 minutes.
Cool completely on a cooling rack.
Lift foil out of the pan onto cutting board.
Using a heavy sharp knife, cut Pecan Diamond Shortbread Cookies into 11/2x1 inch diamonds.

Recipe Notes

-To make cutting easier freeze for hour. -Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature. -Also freezes well. (Recipe modified from Epicurious.com Chewy Pecan Diamonds