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Ingredients

• 24 pecan halves
• 1 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup heavy cream
• 1/2 cup brown sugar, packed
• 1/2 tsp. ground cinnamon
• 2 tbsp. unsalted butter, very soft

Directions

1. •1 Preheat the oven to 400°F. Position a rack in the lower third of the oven. Lightly grease the muffin cups of a miniature muffin pan that holds 24 muffins, unless they are nonstick pans.

2. •2 Place a pecan half in each cup, top side down. Combine the flour, baking powder, and teaspoon salt in a medium bowl and mix together thoroughly with a whisk or fork. Make a well in the center. Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough is formed; it should not look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm up. Meanwhile, mix the sugar with the cinnamon.

3. •3 On a lightly floured surface, with a floured rolling pin, roll the dough to a rectangle 12 by 7 inches and

4. 1/4 inch thick. Spread the dough with the soft butter, and sprinkle with a pinch of salt and the brown sugar. Starting at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll. Cut the roll crosswise into 24 equal pieces. Place each piece in a muffin cup, cut side up.

5. •4 Bake for 12 to 15 minutes, until well browned. Rotate the pan(s) from front to back halfway through the baking time to ensure even baking. Immediately turn the cookies out onto a sheet of parchment on a heatproof surface. Serve on the day you make them.

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