This recipe makes a delectable bar cookie -- perfect for the holiday season.

COOKIE CRUST:

1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
5 tbsp. granulated sugar
5 tbsp. butter
3 tbsp. vegetable shortening
1 lg. egg
1/4 tsp. vanilla extract

FILLING:

1 c. butter
1/2 c. honey
1/4 c. granulated sugar
1 1/4 c. firmly packed brown sugar
4 c. chopped pecans
1/4 c. heavy or whipping cream

Combine flour, baking powder and salt in medium bowl. Beat granulated sugar, butter and shortening until light and fluffy. Add egg and vanilla; beat until well combined. Add dry ingredients, stirring until dough forms a ball. With floured hands press dough evenly into 15 1/2 x 10 1/2 inch jelly roll pan. Freeze 30 minutes.

Preheat oven to 375 degrees. Prick dough with fork. Bake 10 minutes. Be sure not to brown. Cool. Reduce oven temperature to 350 degrees.

FILLING: Meanwhile, heat butter, honey and sugars to boiling in large saucepan over medium heat (do not stir). Remove from heat; stir in nuts and cream. Spread evenly over crust. Bake 35 minutes. Cool in pan on wire rack. Cut crosswise into 1 1/2 inch strips, then cut strips diagonally at 2 inch intervals to form diamonds. Makes 4 dozen.