I small batched a recipe which originally made 5 dozen of these tasty little cakes to one that made only 15. These are so delicious that I just couldn’t have that much temptation around! I could not be trusted. Buttery little two bite shortbread-like cakes with a toasty nut on top! It is impossible to eat just one!
Ingredients
- 1/2 cup (114g) salted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/2 tsp pure vanilla extract
- 1 cup (140g) all purpose plain flour
- 15 toasted pecans
- icing sugar to dust (optional)
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter 15 cups in a mini muffin tin really well. Set aside.
- Cream the butter and sugar together, using an electric whisk, for 5 to 7 minutes until light and fluffy. Beat in the vanilla.
- Beat in the flour at 1/4 cup/35g increments, until all of the flour has been thoroughly incorporated.
- Shape into 1 inch balls (15). Put a ball into each of the prepared muffin cups and flatten slightly with your fingertips. Press a pecan into the top of each.
- Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the cookies have set.
- Leave to cool in the pan for 2 to 3 minutes before removing to a wire rack to cool.
- Dust with a bit of icing sugar to serve (optional.) Store in an airtight container. These will keep up to seven days at room temperature or you can freeze for longer.