Pecan Pie Thumbprint Cookies
Rating
The tastiest way to have your pecan pie faster.
Ingredients
- FOR THE COOKIES
- 2¾ c. all-purpose flour
- ½ tsp. kosher salt
- 1 c. butter, softened
- 1½ c. sugar
- 1 large egg
- 1 tsp. vanilla extract
- FOR THE PECAN PIE FILLING
- ½ c. butter
- ¼ c. dark corn syrup
- ½ c. sugar
- ½ tsp. salt
- ⅔ c. finely chopped pecans
- Caramel
Instructions
- Make the cookies: In a small bowl, whisk flour and salt together. Set aside.
- In a large bowl, add butter and sugar. Beat using an electric mixer until light and fluffy. Beat in egg and vanilla, then add flour mixture, beating on low until combined.
- Roll dough into 1” balls. Place them 2” apart on baking sheet and use your thumb to press a small divot into each ball. Freeze 20 minutes as you preheat oven to 350 degrees°.
- Make pecan pie filling: In a small saucepan, combine butter, corn syrup, sugar and salt. Bring to a boil over medium heat. Stir and remove from heat. Fold in pecans. Set aside.
- Remove cookies from freezer, spoon filling into each one and bake 12-14 minutes, or until lightly golden. Let cool.
- Drizzle with caramel before serving.
