Dessertsbiggerbolderbaking4.8
Pecan Pie Thumbprint Cookies
Homemade Pecan Pie Thumbprint Cookies have a melt-in-your-mouth shortbread-like base filled with a delicious pecan pie filling!
👥 24 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 30 min🔥 Cook: 12 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
2
To Make the Filling
3
In a small bowl, combine the pecans, brown sugar, corn syrup, butter, vanilla extract, and salt until evenly blended. Set aside.
butter2 tablespoons(8 oz/225 g) butter, softened1 cup(10 oz/284 g) all-purpose flour2 cups½ teaspoon vanilla extractvanilla extract1 teaspoon
4
To Make the Cookie Dough
5
In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer), cream the butter, granulated sugar, and salt on medium-high speed until light and fluffy.
butter2 tablespoons(8 oz/225 g) butter, softened1 cup(10 oz/284 g) all-purpose flour2 cups
6
Add the egg and vanilla and beat until combined, scraping down the sides of the bowl to ensure even mixing.
(8 oz/225 g) butter, softened1 cuplarge egg, at room temperature1(10 oz/284 g) all-purpose flour2 cups
7
Turn the mixing speed to low and gradually add the flour until just combined.
8
To Assemble and Bake
9
Roll rounded tablespoons of dough into balls and place 2 inches (5 cm) apart on the prepared baking sheets.
10
Press your thumb into the center of each cookie to create a deep indent.
11
Divide the pecan filling evenly among the cookies.
12
Bake ⏱️ 10-12 minutes, until pale golden and the filling is beginning to caramelize.
13
Let cool completely on a wire rack. Store in an airtight container for up to 3 days.
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