Description
Pecan Pie Thumbprint Cookies combine the rich, buttery flavor of classic thumbprint cookies with a gooey pecan pie filling. These delicious treats feature a soft, crumbly cookie base with a sweet, nutty filling inspired by traditional pecan pie, making them perfect for holiday gatherings or anytime indulgence.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
Pecan Filling
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Make the dough: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Then, mix in the egg yolk and vanilla extract. Gradually add the all-purpose flour and salt, stirring until the dough just comes together.
- Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up, making it easier to handle and shape.
- Preheat & shape: Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Gently press your thumb into the center of each ball to create a well for the filling.
- Mix filling: In a small bowl, combine the chopped pecans, brown sugar, light corn syrup, melted butter, vanilla extract, and a pinch of salt. Stir until well mixed to form the pecan pie filling.
- Fill & bake: Spoon about 1 teaspoon of the pecan filling into each cookie well. Bake in the preheated oven for 12 to 14 minutes, or until the edges of the cookies turn golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute light corn syrup with maple syrup or honey for a different flavor.
- Make sure to chill the dough thoroughly to prevent spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra crunch, toast the pecans before mixing them into the filling.
