PECAN PIE COOKIES SOUTHERN LIVING RECIPES

Steps:

• Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry lender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9 inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350* for 17 to 20 minutes or until lightly browned.
• Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently.
• Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla.
• Pour filling over crust. Bake at 350* for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars. Yields 16 large bars.

Steps:

• Adjust oven rack to lowest position. Heat oven to 375°F.
• Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened. Shape into ball; flatten slightly.
• Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
• Combine corn syrup, brown sugar, eggs, butter, vanilla and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in pecans.
• Pour filling into crust. Bake pie on lowest oven rack 30 minutes. Place pie crust shield or strip of aluminum foil over pie edges to prevent crust from getting too dark. Bake 20-25 minutes longer or until center is set and knife inserted in center of pie comes out clean. Remove from oven; cool completely.
• Top each serving with whipped cream, if desired.