Ina's Pecan Squares

I started making this recipe without taking the time to read any of the online reviews - that was a mistake. I nearly had a disaster on my hands, but thankfully I was able to correct the problem before I made a terrible mess... In the future, I will be sure to use this pan instead of a sheet pan as the recipe instructs.

The recipe starts innocently enough - make the shortbread crust. This was a breeze, especially using my favorite BeaterBlade attachment.

Pressing the shortbread crust into the 12x18x1-inch sheet pan was a little time consuming and messy because the dough was so soft and wet that I had to continually dip my hands in flour between each and every press.

This is the point in the process when I started to question whether or not all that pecan filling was going to fit in the pan without overflowing...

After the crust emerged from it's prebake session, I noticed it had puffed up quite a bit. In other words, now there was even less room for the filling! This is when I KNEW there was no way the crust was going to be able to contain 1 pound of butter, 1 cup of honey, 3 cups of brown sugar, and 2 pounds of chopped pecans... ABSOLUTELY NO WAY!!

So I put the recipe on hold while I went online to read the reviews. Many people did indeed end up with a horrible mess in their ovens, but some thought ahead a lined their sheet pans with foil, building up the sides of their pans - an excellent idea, but it was too late for me to line my pan - the crust was already prebaked. So I had to come up with a Plan B.

I topped my prebaked crust with a spare sheet pan, flipped everything upside down, and removed the original sheet pan. The crust released perfectly without breaking - so far, so good.

Then I added several strips of foil...

Placed the original sheet pan back in place...

And flipped it all right side up again.

Voila - a foil-lined sheet pan, sides built up, topped with the prebaked crust.

After crimping the corners closed, I felt much better about pouring all that ooey-gooey filling onto the crust and sending it off to bubble in my oven for 25 minutes. I'll use two of these 9x13-inch cake pans in the future… OR cut the recipe in half like I did in this variation for my Vanilla Nut Bars.

The filling was extremely easy to make. Just bring the butter, sugar, honey, and zests to a full boil for 3 minutes...

Stir in the heavy cream and pecans...

And pour the mixture on top of the crust and bake.

Cool, chill, cut, and serve - delicious!

Items used to make this recipe:

(affiliate links)

• professional half sheet pan https://amzn.to/2UgZM8U

• the best pure vanilla extract https://amzn.to/2KUC3HF

• Lyle’s golden syrup https://amzn.to/2PiKPj2

• stainless sieve for sifting https://amzn.to/3HIyOlY

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Pecan Squares

makes 54 squares (2x2-inch) - recipe can also be baked in two 9x13 cake pans

Printable Recipe

Ingredients

Crust:

• 1 1/4 pounds unsalted butter, softened (yes pounds, not sticks)

• 3/4 cup granulated sugar

• 3 extra large eggs

• 1 teaspoon pure vanilla extract

• 4 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon fine salt

Filling:

• 1 pound unsalted butter

• 1 cup honey (or even better, Lyle's Golden Syrup)

• 3 cups light brown sugar

• 1 tablespoon pure vanilla extract

• 1/4 cup heavy cream

• 2 pounds pecans, chopped

Directions

1. Preheat oven to 350F.

2. Make the crust by combining the softened butter and sugar in the bowl of a stand mixer.

3. Use the paddle attachment or BeaterBlade, mix for 3 minutes.

4. Add the eggs and vanilla and mix well.

5. Use a sieve to sift the dry ingredients together and add to the butter/sugar mixture on low speed just until all the ingredients are completely incorporated.

6. Using well floured hands, press dough into DEEP half sheet pan.

7. Bake crust for 15 minutes and cool while preparing the filling.

8. Make the filling by combining the butter, honey, and brown sugar in a heavy-bottomed saucepan.

9. Heat, stirring constantly until mixture boils; continue to boil for 3 minutes.

10. Remove from heat and stir in the heavy cream and chopped pecans.

11. Pour mixture over the crust and bake for 20-25 minutes.

12. Cool until set; wrap well with plastic and refrigerate.

13. Cut and serve.

Notes

• I would decrease the shortbread crust by half next time.  

• These are yummy drizzled with chocolate.

• You might also be interested in my Vanilla Nut Bars which makes one 9x13-inch pan.

adapted from Ina Garten

Giant Sugar Cookies

My oldest daughter has a "signature cookie" that she likes to bake, so I knew it was just a matter of time before her little sister decided she needed to find a signature cookie of her own, so she pulled out the Martha Stewart Cookie Book and started thumbing through the recipes.

Her initial selection was a chocolate gingerbread cookie, but she quickly changed her mind when she read that the cookie dough had to rest in the fridge for a couple of hours before baking (an impatient baker, just like her mom). Pick number two didn't require any refrigeration so it was quickly bumped up to the top of the list - her selection - huge 4-inch Old Fashioned Sugar Cookies from the soft and chewy chapter.

The recipe calls for both white granulated sugar and brown sugar. Also lemon zest and juice, but we decided that we'd like to try orange next time (lime would also be good). Overall they were great - the dough is a snap to put together, and it's really easy to portion using a 2-inch ice cream scoop as directed by the recipe (a #20 scoop).

I'm pretty proud of my little one. She gathered all the ingredients, read through the recipe instructions before beginning, and after I helped her with the first couple of batches, she was able to completely take over the remaining batches without any assistance from me. This was her first solo baking experience, and I can surely say she's a natural! I feel so blessed that both of my daughters will be able to bake for me if ever I decide to hang up my apron!

Items used to make this recipe:

(affiliate links)

• #20 scoop https://amzn.to/3dFNMHe

• half sheet pan https://amzn.to/3dG71Ao

• silpat liner https://amzn.to/3dJbfHv

• microplane grater https://amzn.to/3fKQI6W

• sanding sugar https://amzn.to/2WQJQws

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Old-Fashioned Sugar Cookies

makes eighteen 4-inch cookies

Printable Recipe

Ingredients

• 3 cups all purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon coarse salt

• 1 3/4 cups granulated sugar

• 1/4 cup light brown sugar (dark brown is fine too)

• 1 tablespoon grated lemon zest (orange or lime would also be nice)

• 1 cup unsalted butter, room temp

• 2 large eggs

• 1 tablespoon fresh lemon juice (orange or lime would also be nice)

• Sanding sugar for sprinkling (Turbinado or 'Sugar in the Raw' could also be used)

Directions

1. Preheat oven to 350F. In a med bowl, combine flour baking soda, and salt; set aside. In stand mixer bowl, cream sugars and zest with the paddle attachment (I used my favorite BeaterBlade attachment). Add butter and beat until light and fluffy (a minute or so). Add eggs, one at a time. Add juice. Reduce speed and slowly add reserved dry ingredients. Mix just until incorporated.

2. Using a 2-inch ice cream scoop (#20), drop dough onto silicone or parchment lined cookie sheets (6 per sheet). Be sure cookies are spaced 3 inches apart. Press dough slightly to flatten the tops, sprinkle with sanding sugar. Bake for 15 minutes. Remove immediately from cookie sheet and cool completely on wire racks. Store in airtight container.

Notes

• Recipe can definitely be doubled (use a 6-qt or larger mixer).

• For best results, bake one tray at a time.

• Be sure cookie sheets are completely cool before using.

• To maintain soft, chewy texture, store cookies in an airtight container soon after they've cooled completely.

adapted from Martha Stewart's Cookies