Pecan Pie Thumbprint Cookies
These Pecan Pie Thumbprint Cookies are a delightful twist on a classic! Sweet, buttery shortbread cookies are topped with a rich pecan pie filling for the perfect bite-sized dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 0.5 cup brown sugar packed
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter cubed
- 1 cup pecans chopped
- 0.5 cup light corn syrup
- 0.25 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine flour, brown sugar, and salt in a bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in chopped pecans.
- Roll dough into 1-inch balls and place them on baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden.
- While cookies are baking, prepare the pecan pie filling: In a saucepan, combine pecans, corn syrup, brown sugar, egg, and vanilla extract. Stir over medium heat until thickened.
- Once cookies are cool, use your thumb to create an indentation in the center of each cookie. Fill the indentations with the pecan pie filling.
Notes
Store cookies in an airtight container at room temperature for up to 3 days.