Pecan toffee candy over a shortbread cookie - irresistible!

Bake at 375 degrees for 12 minutes, than at 350 degrees for 25 minutes. Makes about 4 dozen.

1/3 c. butter
1/4 c. sugar
1 egg
1 1/4 c. unsifted all-purpose flour
1/2 c. (1 stick) butter
1/3 c. firmly packed dark brown sugar
3 tbsp. sugar
1/3 c. honey
2 tbsp. heavy cream
1 can (6 oz.) pecans, coarsely chopped

Beat 1/3 cup butter with 1/4 cup sugar in a small bowl with electric mixer until light and fluffy; beat in egg. Stir in flour, mixing well, until a soft dough forms; spread evenly into a lightly greased 9 x 9 x 2 inch baking pan. (Dough will be thin.)

Bake in a moderate oven (375 degrees) for 12 minutes, or until dough begins to firm up but is not fully cooked. Remove pan to wire rack. Lower oven temperature to 350 degrees.

Meanwhile, melt remaining 1/2 cup butter in a medium-size saucepan. Add brown sugar, the 3 tablespoons sugar and honey. Bring to boiling; boil rapidly 2 1/2 minutes. (It will be caramel colored and thick.) Carefully add cream and bring back to boiling. Remove from heat; stir in pecans. Spread mixture evenly over cookie dough.

Bake in a moderate oven (350 degrees) for 25 minutes, or until pecan mixture is bubbly and begins to set. Remove to wire rack; cool completely. Pecan topping will become firm upon cooling. Cut into 8 lengthwise strips and 9 diagonal strips to make diamond-shaped cookies.