From my friend, Cheryl
Crust:
2 sticks unsalted butter, at room temperature
1/2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
Filling:
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
1 1/2 c. Karo light corn syrup
4 eggs
3 T. unsalted butter, melted
2 1/2 c. pecan halves, chopped
Preheat oven to 350 degrees. Line a 15 x 10 x 1 inch pan with no stick quick release foil. (Do it.)
Cookie crust: In a mixing bowl with paddle attachment at medium speed, beat butter and sugar until light and fluffy (it will change color and become lighter.)
Beat in flour and salt on low speed, stopping to scrape sides as needed, until well mixed. Press into the prepared pan evenly and bake for 18- 20 minutes,watching it closely towards the end, until golden brown. While it's baking prepare the filling.
Pecan filling: In a separate bowl, beat eggs, syrup, sugar, melted butter and vanilla, until well blended. Stir in pecans. As soon as the cookie crust is finished, you pour the pecan filling onto the hot cookie crust and return it to the oven for 25 minutes, until it is nice and firm around the edges Cool completely and cut into desired size.
Note: Nice recipe for making tiny pecan pieces, instead of dealing with the mess and limited quantities of the standard pecan pie. This is from a friend in N.Carolina named Cheryl.
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