Side Pannel
Pecan Pie Thumbprint Cookies Recipe
Pecan Pie Thumbprint Cookies Recipe
- Recipe Submitted by maryjosh on 05/29/2018
Ingredients List
- For the cookies:
- 1 cup 2 sticks unsalted butter, at room temperature
- 4 oz. cream cheese at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp. vanilla extract
- 1/2 cup finely chopped pecans a food processor works best for this
- a pinch of salt
- 2 1/2 cups AP flour
- Pecan Filling:
- 1/4 cup light corn syrup
- 1 cup coarsely chopped pecans
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1 large egg yolk
- 2 tbsp. butter melted
- a pinch of salt
- Caramel Drizzle:
- Half a bag Kraft Caramel Bits or Wrapped Caramels
- 2 tbsp. milk or cream
Directions
To make the dough: In the bowl of a stand mixer, cream together the butter and cream cheese until light and fluffy, about 1 minute. Add the sugars and beat to combine, about 2 minutes.
Add the vanilla, pinch of salt, and then the flour. Beat until just combined, don't overbeat.
Add the pecans and beat again, until just combined. Cover the dough and chill for at least 1 hour.
Make the pecan filling: Melt the butter, then whisk in the sugar, vanilla, corn syrup, salt, and egg. Whisk to combine. Fold in the pecans.
After dough has chilled, line your baking pans with silpats or parchment paper and preheat oven to 350 degrees.
Using a tbsp. or a cookie scoop, scoop out 1 tbsp. of dough and roll into a ball. Using a wine cork (This is a great trick I learned from Annie's blog) and press down into the center of the cookie. Smooth out any cracks that occur and then fill with half a teaspoon of filling.
Once all cookies are filled on your tray, refrigerate cookies for 15 minutes to help prevent too much spreading. Remove from the fridge and immediately bake. Bake for 14 minutes, rotating the tray after 7 minutes. Remove from oven and put them on a cooling rack after 5 minutes.
Once completely cool, prepare the drizzle. Melt your caramel bits in the microwave with the milk in 15 second increments, stirring well after each microwaving. If too thick, add more milk or cream as desired.
Once caramel is smooth and at a drizzling consistency, drizzle off a spoon onto the cookies.
Store at room temperature or freeze for later.
Add the vanilla, pinch of salt, and then the flour. Beat until just combined, don't overbeat.
Add the pecans and beat again, until just combined. Cover the dough and chill for at least 1 hour.
Make the pecan filling: Melt the butter, then whisk in the sugar, vanilla, corn syrup, salt, and egg. Whisk to combine. Fold in the pecans.
After dough has chilled, line your baking pans with silpats or parchment paper and preheat oven to 350 degrees.
Using a tbsp. or a cookie scoop, scoop out 1 tbsp. of dough and roll into a ball. Using a wine cork (This is a great trick I learned from Annie's blog) and press down into the center of the cookie. Smooth out any cracks that occur and then fill with half a teaspoon of filling.
Once all cookies are filled on your tray, refrigerate cookies for 15 minutes to help prevent too much spreading. Remove from the fridge and immediately bake. Bake for 14 minutes, rotating the tray after 7 minutes. Remove from oven and put them on a cooling rack after 5 minutes.
Once completely cool, prepare the drizzle. Melt your caramel bits in the microwave with the milk in 15 second increments, stirring well after each microwaving. If too thick, add more milk or cream as desired.
Once caramel is smooth and at a drizzling consistency, drizzle off a spoon onto the cookies.
Store at room temperature or freeze for later.
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