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1
Heat oven to 375 degrees.
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2
To prepare pan: line a 9 by 13 inch pan with heavy duty aluminum foil, leaving overhang so you can pull foil and cookies out after cooling.
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3
To make the crust: mix the butter and sugar on medium speed until light and fluffy, about 2 minutes.
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4
Add salt, and mix to combine.
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5
Add the flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
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6
Continue mixing until the dough begins to come together in even clumps.
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7
Dump the dough clumps into the prepared pan and spread them out evenly.
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8
Press dough into the prepared 9 by 13 baking pan to about 1/4-inch thick.
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9
Prick the pastry with the tines of a fork in 1 inch intervals.
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10
Always prick the crust; it keeps the crust from puffing up and forming air pockets.
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11
Chill until firm, about 20 minutes.
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12
Bake until golden brown, 18 to 20 minutes.
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13
Transfer pan to a wire rack to cool completely.
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14
Reduce oven to 325 degrees F.
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15
To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat.
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16
Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute.
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17
Remove pan from heat; stir in nuts and vanilla.
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18
Pour filling onto the cooled crust.
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19
Spread the pecans around the crust with a fork to make an even layer.
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20
Add a few more pecans to fill in bald spots if necessary.
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21
Bake until filling bubbles, 15 to 25 minutes.
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22
Transfer pan to a wire rack to cool completely.
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23
When cool lift out cookies and foil in one piece onto a cutting board.
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24
Peel foil off the edges so foil lays flat.
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25
Use a sharp knife to cut into cookies into 4 rectangles.
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26
Then cut each rectangle into 8 cookies for a total of 32 cookies.
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27
Store in an airtight container, up to 1 week.
