Description
These pecan pie thumbprint cookies combine the flavors of pecan pie and a buttery cookie. They are perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup corn syrup
- 1/2 cup brown sugar
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together.
- Add the flour, chopped pecans, salt, and vanilla. Mix until combined.
- Shape the dough into small balls and place them on a baking sheet.
- Make an indentation in the center of each cookie.
- In another bowl, mix corn syrup, brown sugar, and eggs. Pour this mixture into the indentations.
- Bake for 15-18 minutes until golden brown.
- Let them cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies freeze well.
- Adjust pecan quantity to taste.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pecan pie thumbprint cookies