Pecan Pie Cookies
As I mentioned the other day, I sent some cookies to a friend of mine from high school who is currently stationed over in Afghanistan as part of Operation Baking Gals (be sure to check back in Dec, I plan to lead another team). One thing that Jon mentioned that he loves is pecan pie. I obviously couldn’t ship a pie to him, so I hit up Google in an effort to find a pecan pie cookie.
Sure enough, I found a recipe quite easily and it looked pretty tasted. I whipped these up and Hubby and I both agreed they taste just like you would expect from a cookie form of pecan pie. They came together easily and once the dough is chilled, you just make them like thumbprint cookies and add a dollop of the filling. These would be great at any holiday gatherings coming up this year. And they freeze well too!!
Pecan Pie Cookies
Ever wanted to make pecan pie in a more portable form? These cookies taste just like pie, but you can send them in the mail!
Yield: 3 dozen cookies
Ingredients:
For the Cookies
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
For the Filling
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1 tsp vanilla
Directions:
Heat oven to 350°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. Chill the dough in the fridge for an hour.
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 1 minute; remove from cookie sheets.
Recipe from Land O Lakes
yours looks awesome too!
I have now seen these on a few different blogs…guess I have to break down and make them soon! They just look so dang tasty!
These sound great. Do they have to be served chilled? I’m bookmarking to make for the holidays. Thanks!
I served them at room temp. They are just a bit more firm directly out of the fridge.
Mmm! I’m always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift 🙂
Sues
These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.
I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.
They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!
You were pumpkin-busy!!! YUM!
They look good but I’m not sure of the coconut, pecan, and pumpkin together.
~ingrid