PECAN PIE THUMBPRINT COOKIES
These Pecan Pie Thumbprint Cookies are such an easy way to get your pecan pie fix without having to bake a whole pie. Tender, flaky, buttery shortbread cookies are filled with a sweet, gooey, caramelized pecan pie filling for a cookie eating experience that's just too tasty to be true!
Provided by Maegan - The BakerMama
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- 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 high until well combined and a thick, soft dough is formed. *It is important to use an electric mixer with a paddle attachment to combine the ingredients into a soft dough.
- 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 1/2 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.
PECAN PIE THUMBPRINTS
A good buttery dough and nutty filling take time to make, but the results are so worth it. After munching on a few, I think you'll agree.- Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes., For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate until cold, 30 minutes., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg whites; brush over tops., Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake until edges are light brown, 4-5 minutes longer., Cool on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 86 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 37mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN THUMBPRINT COOKIES
This versatile recipe couldn't be easier or yummier! Switch things up by using several different jams or jellies. -Georgia MacDonald, Dover, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 73mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN PIE COOKIES
Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly different. You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie mix!
Provided by eibbed0001
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
- Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
- Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
- Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 22.1 g, Cholesterol 28.1 mg, Fat 10.4 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 82.1 mg, Sugar 12.3 g
PECAN PIE THUMBPRINTS
Make and share this Pecan Pie Thumbprints recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 43m
Yield 24 cookies
Number Of Ingredients 17
Steps:
- To make dough, combine butter and cream cheese in bowl of electric mixer. Beat on medium-high speed until well blended, about 1 minute. Mix in sugars and beat on medium-high until light and fluffy, about 2-3 minutes more. Blend in vanilla extract. With mixer on low speed, mix in pecans, salt and flour just until fully incorporated. Cover bowl and transfer to refrigerator. Chill dough for about 30-60 minutes.
- While dough is chilling, make filling. In medium bowl, combine melted butter, sugar, corn syrup, egg yolk, vanilla and salt. Whisk just until blended. Stir in pecans.
- Preheat oven to 350?F. Line baking sheets with silicone baking mats or parchment paper. Scooping about 2 tablespoons of dough at a time, roll dough into balls. Place dough balls on baking sheets 2-3 inches apart. Use your thumb (or wine cork) to make a small round indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of pecan filling mixture.
- Bake cookies, rotating pans halfway through, until light golden and set, about 16-18 minutes total. Cool briefly on baking sheets, then transfer to wire rack set over wax paper or foil. Let cool completely.
- To make caramel drizzle, combine the caramels and heavy cream in small microwave safe bowl. Heat in 20 second intervals, stirring in between, until caramels are fully melted and mixture is smooth. If needed, add more cream, 1 teaspoon at a time, mixture reaches drizzling consistency. Drizzle caramel over cooled cookies on wire rack. If caramel begins to harden, microwave for 10 more seconds and stir to rewarm.
PECAN THUMBPRINT COOKIES WITH ICING
Super easy recipe to make. We make these every year for Christmas although they can be made any time of the year.The cookies themselves are a little plain, but the icing makes them oh so delicious.
Provided by Karen C
Categories Drop Cookies
Time 40m
Yield 24-36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Combine all ingredients.
- Drop spoonfuls of dough onto greased cookie sheet.
- Place thumb print into each ball to make an indent for icing being sure not to go all the way through dough.
- Bake 300 degrees for 20-25 minutes.
- Let cool.
- Place cookies on wax paper and prepare icing. Icing should be a thick paste. If icing is too thin add more confectioners sugar; if too thick add more water.
- Fill the indents in each cookie with icing. Icing will harden.
- Enjoy!
Nutrition Facts : Calories 165.6, Fat 11.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 79, Carbohydrate 15.7, Fiber 0.7, Sugar 7.2, Protein 1.6
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