---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Rich and Gooey Honey Nut Diamonds
  Categories: Cookies
       Yield: 1 servings
  
            Crust:
       2    Unsalted butter
     1/2 c  Sugar
       1    Egg
       2 ts Vanilla extract
   2 1/4 c  Flour
       1 ts Baking powder
            Filling:
       2    Unsalted butter
   1 1/3 c  Brown sugar
     1/4 c  White sugar
     1/2 c  Honey
       4 c  Pecans *
     1/3 c  Heavy cream
            Powdered sugar for garnish
            Additional pecan halves for
            -garnish
  
     * (nice looking halves if possible), plus more for garnish
      For crust: preheat oven to 350 degrees. Butter a 9 by 13-inch baking
   pan. With electric mixer, cream butter and sugar until smooth and fluffy.
   Beat in egg and vanilla. Sift together flour and baking soda and add to
   butter. Mix slowly on low speed, then on medium speed until well mixed.
   Mixture will be crumbly. Do not overmix. Press into bottom of pan, forming
   a slight rim. Prick with a fork to completely cover crust mixture. Bake 15
   minutes, until baked but still colorless. Remove from oven and cool
   completely.
       For filling: in saucepan over medium-high heat, stir together butter,
   brown sugar, white sugar and honey. Bring to boil for 3 minutes. Remove pan
   from heat and immediately add pecans. Return pan to heat and stir in cream.
   Mix until smooth. Pour in prebaked crust, starting at the corners and
   pouring to center to cover crust completely. Set pan on baking sheet to
   keep bottom from overbaking. Bake 25 minutes. Rotate pan and bake 15-20
   minutes more for a total of 40-45 minutes. Middle will slightly jiggle, but
   will set when cooled. Leave at room temperature overnight.
       Cut into 1 inch diamonds. These will keep for up to 2 weeks at room
   temperature. Dust with powdered sugar if desired and place a pecan half in
   center of each.  THE DESSERT SHOW SHOW#DS3237
  
 -----