Cookie Recipes

Pecan Dollies

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Yield: 4 dozen


  • 1 cup + 2 tablespoons unsalted butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 1 1/4 cups chopped pecans
  • 2 large eggs
  • 1 1/2 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons Bourbon (optional)
  • 1/2 teaspoon kosher salt
  • 48 pecan halves (optional)
  • Chocolate drizzle or confectioners' sugar


  1. Beat 2 sticks (1 cup) of the butter and cream cheese in bowl of an electric mixer on medium speed until light and fluffy, about 3 minutes.
  2. Stir in the flour with a wooden spoon; lightly mix just until flour is incorporated.
  3. Divide dough into 4 equal portions; shape into 6-inch logs.
  4. Wrap logs in plastic wrap; refrigerate at least 1 hour.
  5. Cut each log into 12 (1 inch) pieces; place in oiled mini-muffin tins. Press dough into the bottoms and up sides of each cup; refrigerate until ready to fill. (Repeat in batches, if necessary.)
  6. Heat oven to 325 degrees F.
  7. Divide chopped pecans among pastry cups.
  8. Beat eggs, brown sugar, vanilla extract, remaining 2 tablespoons butter, Bourbon and salt with an electric mixer on medium speed. Fill each pastry cup 3/4 full with this mixture; top with a pecan half, if desired. Bake until filling is set, about 25 minutes.
  9. Cool pans on wire rack for 20 minutes; remove cups from pan. Cool.
  10. Drizzle with chocolate, if desired, or dust with confectioners' sugar.
  11. To make chocolate drizzle, place 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening in microwave-safe bowl; heat in the microwave on medium heat until melted; stir with fork until smooth and shiny. Dip fork tines in chocolate; drizzle over cookies. Allow chocolate to harden before storing or packaging.

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