It sure has been a busy week at work! We’re setting up a history of technology in the library, and I’ve been there late a couple of nights with my husband, who was the keeper of many of these old computers. We’ve gotten home fairly late, which doesn’t leave a lot of time for baking! Thankfully, I always select the recipes I am going to make in advance, so I am ready to go when I do have the time.
I saw these pecan pie filled thumbprints and I knew they would be great for fall. The cookie is a brown sugar cookie base, and the filling is just four ingredients. There’s nothing extra here, and the cookie and the filling pair together beautifully. This recipe makes way more filling that I needed, so now I need to figure out what to make with the rest of the filling. These cookies are quite sweet, so they are best served with a nice cup of tea or coffee.
Pecan Pie Cookies
3/4 cup butter, room temperature
1 cup packed brown sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 cup finely chopped pecans
½ cup packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla
Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats.
In a large mixer bowl, beat the butter and brown sugar on medium until smooth. Add the egg and vanilla and mix again to combine. With the mixer running on low, gradually add the flour and baking powder. Beat just until the dough comes together.
In a separate medium bowl, stir together the pecans and brown sugar. Add the whipping cream and vanilla and stir until the mixture is cohesive and the nuts are evenly distributed.
Shape the cookies into 1” balls and place on the prepared baking sheets. Using your thumb or the end of a wooden spoon, press an indentation in each cookie. Fill the indentation with the pecan/brown sugar mixture.
Bake for 10-12 minutes, until lightly browned around the edges. Allow the cookies to cool on sheets for 5 minutes before removing to a wire rack to cool completely.
Recipe from Celebration Generation