Pecan Pie Thumbprint Cookies

Pecan Pie Thumbrint Cookie

Buttery and packed with pecans, these cookies will become your family’s favorite.

Pecan Pie Thumbprint Cookies
Makes 60
Write a review
Print
Ingredients
  1. 4 cups pecan halves
  2. 2 teaspoons kosher salt, divided
  3. 1 teaspoon grated fresh nutmeg, divided
  4. 2 cups unsalted butter, softened
  5. 11⁄3 cups sugar
  6. 4 large egg yolks
  7. 2 teaspoons vanilla extract
  8. 4 cups all-purpose flour
  9. Pecan Pie Filling, slightly warmed (recipe follows)
Instructions
  1. In the work bowl of a food processor, combine pecans, 1 teaspoon salt, and 1⁄2 teaspoon nutmeg. Pulse until nuts are finely ground. Transfer mixture to a medium bowl.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low speed, add flour, 1⁄2 cup chopped nut mixture, remaining 1 teaspoon salt, and remaining 1⁄2 teaspoon nutmeg. Increase mixer speed to medium, and beat just until mixture comes together, about 2 minutes. Cover and refrigerate for 1 hour.
  3. Preheat oven to 350°. Line several baking sheets with parchment paper.
  4. Using floured hands, roll dough into 60 (1-inch) balls. Roll balls in remaining nut mixture. Place 2 inches apart on prepared pans. Using your thumb or the back of a spoon, gently make an indentation in center of each ball.
  5. Bake for 10 minutes; remove from oven, and press down centers again. Bake until lightly browned around edges, about 4 minutes more. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
  6. Spoon 1 teaspoon Pecan Pie Filling in center of each cookie. Let stand until filling cools.
Taste of the South https://www.tasteofthesouthmagazine.com/
Pecan Pie Filling
Makes about 1 1/4 cups
Write a review
Print
Ingredients
  1. 3⁄4 cup chopped pecans
  2. 1⁄2 cup sugar
  3. 1⁄3 cup dark corn syrup
  4. 21⁄2 tablespoons unsalted butter, melted
  5. 1 large egg
  6. 1⁄2 teaspoon vanilla extract
  7. 1⁄8 teaspoon kosher salt
Instructions
  1. In a medium saucepan, stir together pecans, sugar, corn syrup, melted butter, egg, vanilla, and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 3 to 4 minutes. Let cool to room temperature before using.
Taste of the South https://www.tasteofthesouthmagazine.com/

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.