I think I've talked about how I love pie.

Have I mentioned I like pie? I love pie.

But pie is a commitment. Pie is this whole big thing. If you polish one off by yourself, you certainly don't brag about it. When the people who live with you start scavenging about in the refrigerator, moving the milk and shit and asking where the pie is, you feign ignorance.

Pie? What pie. I'm sure it's in there somewhere. Did you try looking behind the milk?

I saw these adorable pie cookies on The Cake Blog and my wheels started turning. I could make all kinds of pies with this method. And since they would be adorable little bites of pie, I wouldn't feel one bit guilty if I happened to eat ten of them. Because they're small. So perfect and tiny and miraculous.

In the end I went with bourbon pecan pie, because when I can include booze, I usually do. You'll get the added bonus of getting a peek at my Mom's pie crust recipe. Shhhh... don't tell her. I promised to keep it in the family. But we're family, right?

I mean you're reading my blog and shit so we're BFFs for life. Deal with it.

These little morsels of cookie turned out flaky and buttery with fragrant notes of molasses and vanilla. Plus bourbon and pecan- duh. Pecan is like the peanut butter to bourbon's jelly. They BELONG together. So step up to the counter and let's begin to fashion some of the easiest, prettiest cookies you'll ever have the pleasure of eating a dozen of.

First, full disclaimer. I haven't ever measured the ingredients of this pie crust recipe. Not really. When I make it, it's a pinch of this and a handful of that. It's the way my Mom taught me. I've tried to get it as close as I can, but keep an eye on consistency and adjust accordingly. You'll see what I mean in a minute.

Toss the flour with a couple of pinches of salt and a palm full of sugar. Then cut in the shortening with a pastry blender until it resembles mealy peas, like the picture. Don't have a pastry blender? That's okay. Just use a fork.

But eventually you should get one so you are all professional and shit.

Here's the one I use:

KevenAnna® Total Stainless Steel Pastry Blender, Cutter with 5 Blades

I use non hydrogenated natural vegetable shortening (Spectrum brand) and it's a lot less viscous than Crisco. You'll need to use more to get the same result. Adjust according. Next you want to combine very cold water, a little flour and a splash of vanilla and then add it to the flour and shortening meal. Keep going until the crust follows your fork and most of the dry bits have been pulled off the bottom of the bowl. If you don't get there in a minute or two, you probably need to add more water. Sprinkle. Gently. A little goes a long way here.

If you've gotten it right, the crust should roll out evenly with minimal sticking. Just sprinkle your board lightly with flour and let your pin do the talking. Keep turning and flipping the dough so the surface stays floured and you get an even roll. You don't want to go too thin here.

See my messy fingerprints smack in the middle of that dough? You ought to be able to still see yours without ripping through the crust. Prod it and see.

Now that we have crust, we need filling. First, a note about Bourbon.

If you put some crappy Old Crow in this, I will never speak to you again.

Please use something half way decent. Bulleit, Knob Creek, even Maker's Mark. All perfectly acceptable. Let's proceed.

You're making a syrup with all that lovely sticky bourbon and molasses to hold the pecans together as they lay nestled between layers of flaky pie crust. Chop your pecans finely. Bitty baby pieces. It's a pain in the ass. I know. That's what food processors are for.

Mix in the pecans and cut your crust into fourths. Spread each portion with pecan pie syrup, roll and slice. Cinnamon roll method basically. Look at that glorious spread.

These won't take long to bake so keep a close eye on them.

Some of the syrup will ooze out a bit and that's okay. It burns slightly along the edges and gives the cookies a stronger flavor.

And there you are. Brilliant bites of bourbon pecan pie cookie that'll banish guilt one delightfully tiny mouthful at a time.

Bourbon Pecan Pie Cookies

For the pie crust:

1 cup flour

1/2 tsp. salt

1/2-1 Tbsp. sugar

2/3 cup shortening

1-2 Tbsp. flour

1/4 cup icy cold water

1/2 tsp, vanilla

For the pecan pie:

1/2 cup brown rice syrup

1/3 cup brown sugar

1 Tbsp butter

1/2 Tbsp. molasses

1/8 cup bourbon

1 tsp vanilla extract

1 cup pecans

1 egg, beaten

Directions:

Toss the flour, salt and sugar together in a bowl. Cut the shortening into the flour mixture until it resembles mealy peas. In a smaller bowl, combine cold water, 1-2 Tbsp. flour and vanilla to make a runny paste. Add to flour and shortening mixture and combine with fork until dough follows the utensils and there are no dry crumbs on the bottom or sides of the bowl. Roll it out on a floured surface until 1/4-1/8 inch thick.

In a small sauce-pot on medium low heat mix the brown rice syrup and sugar. As the mixture starts to bubble around the edges, whisk so that the sugar dissolves. Do not let this mixture come to a boil. Remove from heat and add the butter, molasses, bourbon and vanilla. Whisk to mix. Set aside to cool to room temperature. Preheat oven to 325F. Toast the pecan halves for about 10-12 minutes, then chop finely by hand or in food processor and mix into syrup.

Cut the pie crust dough into four sections. Spread each section with pecan pie syrup, roll and slice into cookies. Put on parchment paper covered cookie sheet and bake in a 425 degree overn for 6-8 minutes until browned. Cool. Devour.