serves 54 2x2-inch squares (recipe can also be baked in two 9x13 pans)
Crust:
1 1/4 pounds unsalted butter, softened
3/4 cup granulated sugar
3 extra large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon Salt
Filling:
Crust:
1 1/4 pounds unsalted butter, softened
3/4 cup granulated sugar
3 extra large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon Salt
Filling:
1 pound unsalted butter
1 cup honey
3 cups light brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, chopped
Preheat oven to 350F. Make the crust by combining the softened butter and sugar in the bowl of a stand mixer. Use the paddle attachment or BeaterBlade - mix for 3 minutes. Add the eggs and vanilla and mix well. Sift the dry ingredients together and add to the butter/sugar mixture on low speed just until all the ingredients are completely incorporated. Using well-floured hands, press dough into an ungreased 2-inch tall pan (or 2 9”x13” pans). Bake crust for 15 minutes. Cool. Make the filling.
To make the filling - combine the butter, honey, brown sugar, lemon zest, and orange zest in a heavy-bottomed saucepan. Heat, stirring constantly until mixture boils; continue to boil for 3 minutes. Remove from heat and stir in the heavy cream and chopped pecans. Pour mixture over the crust and bake for 20-25 minutes. Cool until set, wrap and refrigerate. Cut into 2x2-inch squares for 54 portions.
My Notes - The flavor from the orange zest is very, very pronounced in this recipe - although yummy, next time I think I'll go for a more traditional pecan pie-like flavor by omitting the citrus zest and increasing the vanilla. I may decrease the shortbread crust by half as well. These are yummy drizzled with chocolate.
1 cup honey
3 cups light brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, chopped
Preheat oven to 350F. Make the crust by combining the softened butter and sugar in the bowl of a stand mixer. Use the paddle attachment or BeaterBlade - mix for 3 minutes. Add the eggs and vanilla and mix well. Sift the dry ingredients together and add to the butter/sugar mixture on low speed just until all the ingredients are completely incorporated. Using well-floured hands, press dough into an ungreased 2-inch tall pan (or 2 9”x13” pans). Bake crust for 15 minutes. Cool. Make the filling.
To make the filling - combine the butter, honey, brown sugar, lemon zest, and orange zest in a heavy-bottomed saucepan. Heat, stirring constantly until mixture boils; continue to boil for 3 minutes. Remove from heat and stir in the heavy cream and chopped pecans. Pour mixture over the crust and bake for 20-25 minutes. Cool until set, wrap and refrigerate. Cut into 2x2-inch squares for 54 portions.
My Notes - The flavor from the orange zest is very, very pronounced in this recipe - although yummy, next time I think I'll go for a more traditional pecan pie-like flavor by omitting the citrus zest and increasing the vanilla. I may decrease the shortbread crust by half as well. These are yummy drizzled with chocolate.
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