Cookie Recipes

Pecan Pie Thumbprint Cookies

Thumbprint cookies with the taste of pecan pie!

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Yield: 3 dozen cookies



  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder


  • 1 cup chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract


  1. Heat oven to 350 degrees F.
  2. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.
  3. Shape dough into 1 1/4 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
  4. Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling.
  5. Bake for 8 to 12 minutes or until lightly browned.
  6. Cool for 1 minute; remove from cookie sheets.


These cookies can be made ahead and stored in the freezer up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.

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