Recipe from Culinary of America

Makes ½ sheet tray

Ingredients:

• 2lbs 1-2-3 cookie dough
• 1 lb Light Brown Sugar
• 4 oz Granulated Sugar
• 1 lb Butter
• 12oz Honey
• 4 oz Heavy Cream
• 2lb pecans, coarsely chopped

Method:

1.  Line the bottoms and sides of sheet pan with cookie dough and dock the dough.
2. Pre-bake the dough ½ way until it is firm but has no color.  DO THIS FIRST and let the dough cool before pulling out the other ingredients.
3. Once dough is completely cool, combine sugars, butter, heavy cream and honey in a heavy bottomed saucepot and bring to boil while stirring.
4. Then boil, without stirring until the mixture reaches 240 degrees Fahrenheit (soft crack) (try to avoid splashing sides).
5. Add nuts to mixture
6. Spread the mixture evenly in the pre-baked shell.
7. Place half-sheet pan onto a full sheet pan to catch any mixture if it boils over (a full sheet pan doesn't fit in my oven, so I line the bottom of the rack and the bottom of the oven with foil).
8. Bake at 350 degrees Fahrenheit for 25-30 minutes – or until the mixture bubbles evenly across the surface and crust is brown on the edges.

Cool thoroughly before cutting.  Cut into one –inch diamonds. 

Note:  you can use any short crust for the dough – you don't have to use this cookie recipe – just be aware that insufficient baking makes the cookie too soft and over-baking makes the cookie too hard.