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Governor's Palace, Colonial Williamsburg, Virginia, USA
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Williamsburg Inn Pecan
Bars
Sugar Dough:
3/4
cup butter
3/4
cup sugar
2
eggs
Zest
of 1 lemon, grated
3
cups sifted flour
1/2
teaspoon baking powder
Preheat
oven to 375 degrees F. Grease and
flour a 9-by-12-by-1-inch
baking pan. Cream butter and sugar. Add eggs and lemon zest and beat
well. Sift flour and baking powder together, add to creamed mixture
and beat well. Chill dough
until firm enough to handle. Press
dough
onto bottom and sides of pan. Dough
will be approximately 1/8 inch
thick. Prick
all over with fork. Bake 12 to
15 minutes at 375 degrees
F. or until half done.
Remove from oven and spread with:
Pecan Topping:
1
cup butter
1
cup light brown sugar, packed
1
cup honey
1/4
cup whipping cream
3
cups chopped pecans
Reduce
oven temperature to 350 degrees F. Put butter,
sugar and honey
in deep, heavy-bottomed saucepan; stir and boil 5 minutes.
Remove from heat. Cool slightly and add cream and chopped pecans. Mix well. Spread topping
evenly over surface of partially baked Sugar Dough with a but-
tered wooden
spoon or flexible spatula. Bake
30 to 35 minutes at 350
degrees F. Cool
and cut into 1-by-2-inch bars.
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