I know I shared a cookie recipe just a few days ago, but yesterday I made what could quite possibly be the cutest batch of cookies known to this planet. I’m not exaggerating. These are mini pecan pies. I challenge you to name something cuter.

Now before I get into the recipe (which is super simple by the way), I want to touch upon a widely debated question that has bothered me for the longest time: is it pronounced pe-can or pe-kahn? I personally think it’s pe-kahn, but I’ve heard a lot of people use pe-can. Does anyone know if there’s a conclusive answer? I’m going to continue to pronounce it as pe-kahn regardless of if it’s right, but I figure it would be nice to know the answer.

(Enough of my rambling…let’s dive in to the recipe)

Ingredients: 

• 1 egg
• 1 1/2 cups light brown sugar
• 2 cups flour
• 3/4 cup butter
• 2 tsp vanilla
• 1 tsp baking powder
• 1 cup chopped PE-KAHNS (sorry I had to)
• 1/4 cup whipping cream

Directions:

1. Begin by preheating your oven to 350 degrees.

2. In a large mixing bowl, cream together butter and sugar. Do this until the mixture is light and fluffy. Once the mixture is light and fluffy, add in your egg.

3. Add in your flour and baking powder and mix until smooth. Put this mixture aside.

4. In a different bowl, blend your chopped pecans and brown sugar. If you’d like you can add spices like cloves, cinnamon, or ginger to this mixture. I added a pinch of cinnamon to mine, but it’s all based on preference.

5. Next add heavy cream and vanilla. Continue to stir together until this mixture is uniform.

6. Taking your other mixture (which serves as the actual dough or “pie crust”), roll it into small balls and place them on a lined cookie sheet. Keep approximately two inches between them.

7. Using your thumb, press down on the center of each cookie dough ball. Fill each cookie with about one teaspoon of the pecan “filling.”

8. Bake these cookies in your 350 degree oven for 10-12 minutes, or until slightly brown. When finished, let the cookies sit on the baking sheet for at least five minutes before transferring to a cooling rack.

9. Enjoy 🙂

As you can see, this recipe is pretty much fool-proof. These cookies don’t require a lot of work, but they look and taste incredible. They’re light, but not too sweet, which is perfect for those people who like sweets, but don’t necessarily want their taste buds to be overwhelmed with sugar. The pecans give a nice, airy flavor as well. I cannot wait to whip up another batch of these.

Check out the original recipe here.

Do you say ‘pe-can’ or ‘pe-kahn’? 

Sincerely,

Paige

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