Chewy Pecan Diamonds

This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack. From bon appetit

Steps

For crust: preheat oven to 350f.

Line 13x9x2-inch baking pan with foil , leaving 1-inch overhang on all sides.

Butter foil.

Blend flour , powdered sugar , cornstarch and salt in processor.

Add butter and process until mixture begins to clump together.

Press dough evenly onto bottom of foil-lined pan.

Bake crust until set and light golden , about 25 minutes.

Remove from oven.

Let stand while preparing topping.

Reduce oven temperature to 325f.

For topping: stir brown sugar , corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils.

Boil 1 minute.

Add pecans and cream.

Boil until mixture thickens slightly , about 3 minutes.

Stir in vanilla.

Pour hot topping over warm crust.

Bake nut-topped crust until caramel is darker and bubbles thickly , about 20 minutes.

Transfer pan to rack.

Cool completely in pan.

Lift foil out of pan onto cutting board.

Using heavy sharp knife , cut crust with nut topping into 1 1 / 2x1-inch .

Ingredients

all-purpose flour, powdered sugar, cornstarch, salt, unsalted butter, golden brown sugar, light corn syrup, pecans, whipping cream, vanilla extract