For people who love, love, LOVE pecan pie!
These little cookies taste just like tiny pecan pies, so you get all the deliciousness of the pecan pie. If you savor it by taking very small bites, you will get a great amount of pleasure out of this little cookie. The ingredients are so, so simple, you just can’t go wrong.
- 2 cubes PLUS 2 Tbsp butter at room temperature
- 3/4 cup brown sugar, packed
- 1/2 tsp salt
- 3 cups flour
- 1 cube butter
- 1/2 cup brown sugar, packed
- 6 Tbsp honey
- 2 Tbsp sugar
- 2 Tbsp whipping cream
- 1/4 tsp salt
- 2 cups chopped pecans, toasted
- 1/2 tsp vanilla
- Preheat oven to 375 degrees, have rack in center of oven.
- To make the crust: Mix the softened butter, salt, and brown sugar on medium speed until mixed, about 2 minutes. On low speed, add flour 1 cup at a time, mixing just until incorporated after each addition. Continue mixing until the dough begins to come together in large clumps. This should not take a long time.
- Press dough about 1/4-inch thick into a 9-by-13-by-1-inch ungreased baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
- Reduce oven to 325 degrees.
- To make the topping: Place butter, brown sugar, honey, sugar, whipping cream, and salt in a pan on the stove. Bring to a boil, stirring constantly until the sugars are dissolved, about 1 minute. Remove pan from heat; stir in toasted pecans and vanilla.
- Pour topping onto the cooled crust, and return to oven. Bake until topping bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a knife around the edges of the pan, then invert onto the wire rack. Invert again onto a cutting board. This time you will have the topping side up. Use a ruler to measure carefully. Well-cut cookies are sublimely appealing! Measure into one-inch squares, mark with toothpicks if needed, and cut carefully with a sharp knife. These Pecan Bites can be stored for several weeks. The longer they are stored, the softer and gooier the topping becomes.
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• small white tin-tie bags with glassine windows
• front label, shape 1B – the 2” square, in Spring Meadow style, gold
• text label for back, shape 1B – the 2” square, in Spring Meadow style, gold
• strips of lightweight brown kraft paper bag paper. I cut these with an exacto knife and a wooden ruler on my breadboard.
Fill the bags carefully so you can see in the glassine window that the cookies are nicely stacked (this adds a lot to their appeal!). Use wooden toast tongs to make it super easy. Fill to no more than 2/3 full – you need the extra at the top when you fold down the bag and tie back the tin ties. Fold and close the top, then carefully wrap a piece of brown paper around the top, and tack it down with small pieces of tape. On the back, where the brown paper edges meet, place the text label over the seam. On the front, just above the glassine window, place the front label.