Directions

• For the cookie dough, cream together butter and sugar in a mixer bowl with the paddle attachment on medium speed until smooth and light, 1–2 minutes. Gradually incorporate egg and vanilla, stopping mixer and scraping bowl as necessary.
• Add flour and mix on low speed until just blended, about 30 seconds. Do not over-mix.
• Place dough onto parchment paper or a lightly floured surface and shape into a flat square.
• Wrap dough well with plastic wrap and refrigerate it for at least an hour.
• Preheat oven to 350°F and line the bottom of a 15-by-10-inch baking sheet with parchment.
• Roll dough out to a rectangle 17 inches by 12 inches by ⅛-inch thick. Transfer the rolled dough to the baking pan, gently pressing it into the pan. Trim the edges with a paring knife, and prick the bottom of the dough with the prongs of a fork to prevent bubbling during baking.
• Bake until dough is firm but has no color, about 10–12 minutes. Cool dough while you make the filling.
• For the pecan filling, place the butter, sugars, honey, and cream into a heavy-bottom saucepot. Bring mixture to a boil over medium-high heat and cook, stirring constantly, until it reaches 240°F on a candy thermometer. Remove pot from the heat, add pecans, and stir until fully incorporated. Immediately pour into the pre-baked crust and spread into an even layer.
• Bake in 350°F oven until the filling bubbles evenly across the surface and the crust is golden brown, about 40 minutes. Allow to cool thoroughly before cutting.
• Remove from the pan using a knife to release the edges and invert the slab onto the back of a sheet pan. Transfer to a cutting board by flipping it over so it is right side up. Trim off the edges and cut the pastry into 1-inch or 2-inch diamonds. The bars store well at room temperature, but can also be refrigerated or frozen as long as they are stored in an airtight container.