Holiday Cookie Countdown: Pecan Pie Cookies

pecan pie cookies 1_small
Confession: I don’t like pecan pie. At all. Too many pecans…too little pie.

But I do like pecan pie cookies. The ratio just seems perfect to me — a nice heaping teaspoon of that yummy pecan, brown sugary filling pillowed inside a tender vanilla shortbread. Now that’s a pecan pie I can get behind!

These are easy to make and really look pretty when they’re finished. If you have a nutty family member – heh, heh (don’t we all?) — mix these up stat!

Holiday Cookie Countdown: Pecan Pie Cookies

Holiday Cookie Countdown: Pecan Pie Cookies



3/4 cup butter, room temperature

1 cup light brown sugar, firmly packed

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking powder


3/4 cup finely chopped pecans

1/3 cup light brown sugar, firmly packed

Pinch each of ginger, cinnamon, and/or cloves

3 tablespoons heavy whipping cream

3/4 teaspoon vanilla


Cream butter and sugar until light and fluffy. Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.

Add baking powder and flour, continue beating until mixture is uniform, with everything incorporated. Refrigerate dough for two hours (up to overnight).

Preheat oven to 350 degrees. Line 2 cookie sheets with silpat parchment paper.

In a separate mixing bowl, mix pecans and brown sugar with spices. Add in heavy cream and vanilla, mix until well combined.

Roll cookie dough into balls that are about 1.25? in diameter, and place them on cookie sheets – leave about 2? between the cookies.

Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little. Fill each indentation with about 1 tsp of pecan filling

Bake for 10-12 minutes, until lightly browned. Allow to cool on sheets for 5 minutes or so, before gently transferring to a wire rack to cool.

Makes about 20 cookies.

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