Introduction
Pecan Pie Thumbprint Cookies are a delightful twist on the classic pecan pie. These charming cookies combine the rich flavor of pecans with a buttery cookie base, creating the perfect treat for any occasion. Whether you’re baking for the holidays or simply want to indulge in something sweet, these cookies are sure to impress.
Detailed Ingredients with measures
Flour: 2 cups
Granulated Sugar: 1/2 cup
Brown Sugar: 1/4 cup
Unsalted Butter: 1 cup, softened
Egg Yolk: 1
Vanilla Extract: 1 teaspoon
Salt: 1/2 teaspoon
Pecans: 1 cup, finely chopped
Corn Syrup: 1/2 cup
Heavy Cream: 1/4 cup
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Approximately 24 cookies
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper.
Step 3: Make the Cookie Dough
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks and vanilla extract. Gradually mix in the flour and salt until combined.
Step 4: Form the Cookies
Using your hands, roll the dough into small balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 5: Create the Thumbprint Indentations
With your thumb or the back of a teaspoon, create a small indentation in the center of each dough ball.
Step 6: Prepare the Pecan Filling
In a separate bowl, combine the chopped pecans, corn syrup, brown sugar, vanilla extract, and a pinch of salt. Mix until the ingredients are well combined.
Step 7: Fill the Thumbprint Cookies
Spoon the pecan filling into each indentation of the cookie dough balls.
Step 8: Bake the Cookies
Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden.
Step 9: Cool the Cookies
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Note 1: Storage
Store the cookies in an airtight container at room temperature for up to one week.
Note 2: Variations
You can replace the pecans with other nuts like walnuts or almonds, depending on your preference.
Note 3: Gluten-Free Option
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
