In small bowl, beat with mixer 1/3 cup butter and 1/4 cup sugar until light and fluffy; beat in egg.
2.
Stir in flour until soft dough forms; spread evenly in lightly-greased round glass cake dish. (dough will be thin)
3.
Microwave 3 minutes on 60% or until dough begins to firm. Set dish on cooling rack.
4.
Melt 1/2 cup butter in 4-cup glass measure 1 minute on HIGH, covered.
5.
Add brown sugar, the 3 tablespoons sugar and honey; microwave about 4 minutes on HIGH until boiling rapidly and carmel colored and thick.
6.
Slowly add cream and microwave 30 seconds on HIGH until mixture returns to a boil. Stir in pecans and spread evenly over cooked cookie dough.
7.
Microwave 4 minutes on 60%, or until pecan mixture is bubbly and begins to set. Set dish on cooling rack and cool completely. Pecan topping will firm as it cools. Cut diagonally into diamonds. Yields: 4 dozen
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Loriblewis
