December 4th is National Cookie Day. This is recipe #1 to kick-off our 2012 edition of the 12 Days of Christmas Cookies.
- 1 1/2 cups butter, divided
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup honey
- 1/4 cup firmly packed brown sugar
- 1/4 cup whipping cream
- 1 (12-ounce) can lightly salted mixed whole nuts (or all one variety, such as salted cashews)
Preheat oven to 350 F. Butter a 13×9 inch baking pan; set aside.
In large mixer bowl, beat 1 cup (2 sticks) butter with granulated sugar until light and fluffy; beat in egg and vanilla. Stir in flour until well mixed; press evenly into prepared pan.
Bake until edges are brown and center looks dry, about 15 minutes. Remove to wire rack while preparing topping. Maintain oven temperature.
In heavy medium saucepan over medium heat, heat remaining 1/2 cup (1 stick) butter with honey until butter is melted. Stir in brown sugar; bring to a boil. Boil without stirring for exactly 2 minutes, remove from heat. Stir in cream and nuts. Immediately spoon caramel nut mixture evenly over crust.
Bake until caramel bubbles, about 10 minutes. Cool completely on wire rack; cut in 2×2 inch bars. Store in tightly covered container at room temperature.
24 Servings. (Easily doubled, we did!)
Adapted from “Treasury of Christmas”