COOKIE DOUGH:

10 tbsp. butter, softened
9 tbsp. granulated sugar
6 tbsp. solid shortening
1 egg
1/2 tsp. vanilla
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

FILLING:

2 c. butter
1 1/8 c. honey
1/2 c. granulated sugar
2 1/2 c. light brown sugar
8 c. chopped pecans or walnuts
1/2 c. heavy cream

TO MAKE THE COOKIE DOUGH: Cream together butter, sugar, and shortening. Add the egg and vanilla and mix well. Sift together flour, baking powder and salt and add to the creamed ingredients and mix to a smooth dough. Wrap and refrigerate overnight.

Preheat oven to 375 degrees. Using a floured cloth, roll out the dough to a 12x16 inch rectangle, 1/8 inch thick and invert the dough onto a 12x16 inch baking sheet or jelly roll pan. Prick all over with a fork. Partially bake the dough in the preheated oven for about 10 minutes. DO NOT BROWN. Cool the dough while you make the filling. Reduce oven temperature to 350 degrees.

TO MAKE THE FILLING: Combine the butter, honey and sugars in a large saucepan over medium heat. Bring to a boil for exactly 3 minutes. DO NOT STIR. Remove from the heat and fold in the nuts and then the heavy cream. Spread immediately over the partially baked crust. Place the pan inside a second pan and bake at 350 degrees for 35 minutes. Cool completely and cut into 1 1/2 inch diamonds to serve. Makes 120 (1 1/2 inch) bars.