Cookie Recipes
Pecan Pie Thumbprint Cookies
Thumbprint cookies with the taste of pecan pie!
Yield: 3 dozen cookies
Ingredients
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
Filling
- 1 cup chopped pecans
- 1/2 cup firmly packed brown sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F.
- 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.
- 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.
- Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling.
- Bake for 8 to 12 minutes or until lightly browned.
- Cool for 1 minute; remove from cookie sheets.
Nutrition
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.