By Tracey
Sticky Pecan Bites
from Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
Ingredients:
- 24 pecan halves
- 1 cup (4.5 oz) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- 1/2 cup (3.5 oz) packed brown sugar (I used light brown)
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, softened
Directions:
Preheat oven to 400 F and place a rack in the lower third. Spray a mini muffin pan with cooking spray. Add one pecan half to each well of the prepared pan – top down.
In a medium bowl, whisk together the flour, baking powder and salt. Add the heavy cream to the bowl and use a rubber spatula to stir the cream into the flour mixture. Mix only until the dough comes together and the dry ingredients are moistened – it will be a rough dough. Let the dough rest for 3 minutes and in the meantime, mix the brown sugar and cinnamon together in a small bowl.
Turn the dough out onto a lightly floured surface. Roll the dough into a 12×7-inch rectangle about 1/4-inch thick. Spread the softened butter over the dough, sprinkle it with a pinch of salt and then scatter the brown sugar/cinnamon mixture evenly (no need to leave a border – sprinkle all the way to the edges. Starting at a short end, roll the dough up tightly. Stretch the roll gently to lengthen it. Cut into 24 equal pieces and place one in each well of the muffin pan (on top of the pecan halves).
sticky
Bake for 12-15 minutes, or until golden brown. Remove the pan from the oven and immediately turn the cookies out onto a piece of parchment paper. The cookies are best served the day they’re made.
