Pecan Pie Thumbprint Cookies

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
  1. Make the cookies: In a small bowl, whisk flour and salt together. Set aside.
  2. 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.
  3. 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°.
  4. 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.
  5. Remove cookies from freezer, spoon filling into each one and bake 12-14 minutes, or until lightly golden. Let cool.
  6. Drizzle with caramel before serving.

 

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