Pecan Pie Thumbprint Cookies
Tuesday, August 27, 2019
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These pie fingerprint Cookies square measure such a straightforward thanks to get your pie fix while not having to bake an entire pie. Tender, flaky, buttery shortbread cookie cookies square measure full of a sweet, gooey, caramelized pie filling for a cookie intake expertise that’s simply too tasty to be true!
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| Pecan Pie Thumbprint Cookies |
Pecan pie lovers rejoice! I bring you all the appetisingness of pie in easy-to-make and easy-to-eat cookie kind. you continue to get that buttery, flaky, tender “crust” with the butter cookie which sweet, gooey, caramelized pie filling within the center, however these cookies square measure most easier to create and bake than an entire pie.
I’m therefore smitten by these cookies I may hardly wait to share the formula with you. simply in time for the vacations, they’d work a good grab and luxuriate in treat to line out throughout your Thanksgiving gathering, or go for a Christmas cookie exchange, or package and gift to your neighbors and friends this season.
INGREDIENTS:
Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2-1/4 cups all-purpose flour
Pecan Pie Filling:
- ⅓ cup brown sugar
- ¼ cup light corn syrup
- 1 tablespoon melted butter
- ½ teaspoon vanilla
- ¾ cup chopped pecans
INSTRUCTIONS:
- Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with non-stick cooking spray.
- Cookie Dough: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Beat in the vanilla. Add the flour and beat on low until just combined and then on medium-high until well combined and a thick, soft dough is formed.
- Pinch off small portions of the dough and form into 1-inch balls. Place 1 inch apart on the prepared baking sheets.
- Pecan Pie Filling: In a medium mixing bowl, whisk together the brown sugar, corn syrup, melted butter and vanilla. Stir in the pecans until well combined.
- Lightly press your thumb into the center of each ball and fill the well with ½ teaspoon of the pecan pie filling. Bake for 20-22 minutes or until the filling starts to caramelize on top and the cookies start to turn a light golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.