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1
Preheat the oven to 375 degrees.
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2
To prepare the dough, combine the butter, sugar and shortening in a mixing bowl.
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3
Beat until light and fluffy.
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4
Beat in the eggs.
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5
Sift together the flours and baking powder.
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6
Fold flour mixture, salt, vanilla and almond extracts into creamed butter mixture.
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7
Knead briefly.
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8
Roll out the dough into a rectangular shape, mounding the outside edges slightly to contain the filling.
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9
Place it on a baking sheet or shape the rolled-out dough into a 9-by-13-inch baking pan, mounding the edges slightly.
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10
Prick the dough all over with the tines of a fork.
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11
Bake 10 to 15 minutes or until light brown.
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12
Do not let the dough darken as it bakes.
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13
To prepare the filling, combine butter, sugars and honey in a saucepan.
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14
Bring to a boil and cook about three minutes, stirring constantly.
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15
Remove from heat and stir in pecans.
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16
Let cool.
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17
Stir in cream.
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18
Pour the filling into the baked dough and smooth it over to the edges.
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19
Set the baking sheet or baking pan on a second baking sheet and return it to the oven.
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20
The bottom pan will prevent overcooking.
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21
Bake 20 minutes or longer until the filling seems firm.
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22
Remove from the oven and let cool briefly.
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23
Slide the filled pastry onto a flat surface and when cool enough, cut it into bite-size squares or rectangles.
