2015 Recipe Contest Submissions

Pecan Diamonds


1/3 C. butter
1/4 C. sugar
1 egg
1 1/4 C unsifted flour
1/2 C. butter
1/3 C. brown sugar, pack
1/3 C. honey
3 T. sugar
2 T. heavy cream
6 oz. pecans, coarse chop


Beat 1/3 C. butter and 1/4 C. sugar until fluffy; beat in egg. Stir in flour until soft dough forms. Spread into 9×9 pan. Dough will be thin. Bake 12 min. at 375 degrees until dough is firm but not fully cooked. Melt 1/2 C. butter in saucepan. Add brown sugar, 3 T. sugar and honey. Bring to boil; boil rapidly 2 1/2 min. Carefully add cream and bring back to boil. Remove from heat, stir in pecans. Spread mixture evenly over cookie dough. Bake at 350 degrees for 25 min. or until pecan mixture is bubbly and begins to set. Remove to wire rack. Cool. Topping will become firm upon cooking. Cut in 8 lengthwise strips and 9 diagonal strips to make diamond-shaped cookies.

Karen Kuhn

The cookies are rich and scrumptious. Being cut in a diamond shape they are pleasing to the eye. I found this recipe from a White House article many years ago and thought they were worth trying. Lucky us, they are irresistible.