Description
Pecan pie thumbprint cookies are a delightful treat combining the flavors of pecan pie in a bite-sized cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1 large egg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until combined.
- Shape the dough into small balls and place them on a baking sheet.
- Make an indentation in the center of each ball using your thumb.
- In another bowl, mix the chopped pecans, brown sugar, corn syrup, and egg.
- Fill each indentation with the pecan mixture.
- Bake for 15-18 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet before transferring to a wire rack.
Notes
- Store in an airtight container for up to a week.
- You can substitute walnuts for pecans if desired.
- For extra flavor, add a pinch of cinnamon to the filling.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pecan pie thumbprint cookies, cookies, dessert, pecans