NUT DIAMONDS

For the crust:

1/2 cup well-chilled butter

1 1/2 cups flour

1/2 cup ice water

For the filling:

1 1/2 cups firmly packed light brown sugar

1 cup butter

1/2 cup honey

1/3 cup sugar

1/2 lb. chopped pecans

1/2 lb. chopped walnuts

1/4 cup heavy cream

For the crust, cut butter into flour until mixture resembles coarse meal. Add water and toss lightly with a fork. Gather dough into a ball. Wrap in plastic wrap and refrigerate 1 hour.

Butter and flour a 9-by-13-inch pan. Roll dough into a 10-by-14-inch rectangle. Fit into pan; dough will come about halfway up sides of pan. Pierce dough with fork. Chill.

Preheat oven to 400 degrees.

To prepare the filling, bring brown sugar, butter, honey and sugar to boil in a heavy saucepan over high heat, stirring constantly. Boil until thick and dark, about 5 minutes.

Remove from heat. Stir in nuts. Blend in cream.

Pour nut mixture over chilled dough in pan. Bake until edges of crust are golden, about 25 minutes. Cool completely.

Cut into diamonds.

Makes as many as 64 cookies, fewer if you cut them larger.