Imported from the web

Pecan Pie Cookies

Name: Pecan Pie Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 19 servings
Cuisine: American
Ingredients: 1 cup unsalted butter (softened, for the cookie dough); 0.5 cup brown sugar (for the cookie dough); 2 cups all-purpose flour; 1 tsp vanilla extract (for the cookie dough); 0.25 tsp salt (for the cookie dough); 1 cup pecans (chopped); 0.5 cup brown sugar (for the pecan topping); 0.25 cup butter (melted, for the pecan topping); 2 tbsp heavy cream (May be replaced with evaporated milk.); 1 tsp vanilla extract (for the pecan topping); salt (Pinch, for the pecan topping.)

Recipe by dishes.freejam.shop

Imported by John Tan on SeeMeCook

Buttery shortbread-style cookies topped with a rich caramelized pecan mixture. They combine the classic flavors of pecan pie with the convenience of an individual cookie, making them ideal for holidays, cookie exchanges, and everyday baking.

19 servings50 minAmerican

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Ingredients

1 cup unsalted butter (softened, for the cookie dough)
0.5 cup brown sugar (for the cookie dough)
2 cups all-purpose flour
1 tsp vanilla extract (for the cookie dough)
0.25 tsp salt (for the cookie dough)
1 cup pecans (chopped)
0.5 cup brown sugar (for the pecan topping)
0.25 cup butter (melted, for the pecan topping)
2 tbsp heavy cream (May be replaced with evaporated milk.)
1 tsp vanilla extract (for the pecan topping)
salt (Pinch, for the pecan topping.)

Steps

1
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
2
In a mixing bowl, beat the softened butter and the cookie-dough brown sugar until light and fluffy.
3
Stir the cookie-dough vanilla extract into the beaten butter mixture.
4
Gradually mix in the flour and the cookie-dough salt until a soft dough forms. Avoid overmixing once the flour is incorporated so the cookies remain tender.
5
Roll the dough into balls approximately 1½ inches in diameter.
6
Arrange the dough balls on the prepared baking sheet, leaving about 2 inches between them.
7
Gently flatten each dough ball into a thick round approximately ½ inch thick.
8
In a separate bowl, combine the chopped pecans, topping brown sugar, melted butter, heavy cream or evaporated milk, topping vanilla, and a pinch of salt. Mix until evenly combined.
9
Spoon approximately 1 tablespoon of pecan topping onto the center of each flattened cookie. Lightly press the topping into the dough so it stays in place during baking.
10
Bake for 12–15 minutes, until the cookie edges are lightly golden and the pecan topping begins to bubble.
11
Let the cookies cool on the baking sheet for about 5 minutes so they can begin to set.
12
Carefully transfer the cookies to a wire rack and allow them to cool completely before serving or storing.

Notes

The recipe makes approximately 18–20 cookies; servings are estimated at 19. Optional source suggestions include lightly toasting the pecans for 5–7 minutes before making the topping, adding 1 tablespoon maple syrup or corn syrup to the topping, dusting cooled cookies with powdered sugar, and serving with vanilla ice cream, coffee, espresso, or warm apple cider. Store completely cooled cookies in an airtight container with parchment between layers for up to 5 days at room temperature. Freeze for up to 3 months and thaw at room temperature for about 1 hour. The source does not specify a pecan-toasting temperature.