• Pastry:
• 1 1/2 C. flour
• 1/2 C. butter, chilled
• 5 Tbs. ice water
• Filling:
• 5 Tbs. butter
• 1 C. packed dark brown sugar
• 1/2 C. light corn syrup
• 2 tsp. vanilla extract
• 3 large eggs, beaten
• 1 1/2 C. chopped pecans
• 16 pecan halves

Preheat oven to 350 degrees. In a medium bowl combine flour and chilled butter with a pastry blender until dough resembles coarse meal. Add water gradually and mix just until dough holds together and can be shaped into a ball. Or, use a food processor fitted with metal blade to combine flour and butter until they resemble coarse meal. Add water by tablespoonfuls and process just until a dough ball begins to form. Wrap dough tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.

On floured board using a floured rolling pin, roll out dough into a 10x10" square. Fold dough in half and then into quarters. Place it in an 8x8" baking pan. Unfold dough and press it into the corners and up along the sides of pan. Refrigerate 15 minutes.

To prepare filling, melt 5 Tbs. of butter in medium saucepan over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix until smooth. Add vanilla and eggs, and beat with spoon until thoroughly combined. Fold in chopped pecans.

Pour filling into the pastry-lined pan. If dough extends beyond filling mixture, trim dough with a knife. Place pan in center of oven and bake for 50-60 minutes or until filling is set. Cool on wire rack. Cut into 2x2" squares, and top each with a pecan half. Serve at room temperature or chilled.

Yield: 16 servings

From: Mrs. Fields' Cookie Book