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Pecan Pie Cookies

Pecan Pie Cookies
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These Pecan Pie Cookies combine a buttery shortbread-style cookie base with a gooey pecan pie filling. They’re the perfect handheld holiday treat, easy to make and packed with rich, nutty flavor.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar, packed
  • 1/4 cup light corn syrup
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg yolk and vanilla extract; mix until well combined.
  4. Gradually add the flour and salt, stirring until just combined. The dough should be crumbly but hold together when pressed.
  5. Scoop out tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the baking sheet.
  6. Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.
  7. In a separate bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until sticky and combined.
  8. Spoon about 1 teaspoon of pecan filling into each cookie indentation.
  9. Bake for 15 minutes or until the cookie edges are lightly golden.
  10. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Make sure butter is softened for easier mixing.
  • Chop pecans finely for a more uniform filling texture.
  • You can add cinnamon or nutmeg to the filling for extra flavor.
  • Cookies can be frozen before or after baking.
  • To bake from frozen, add an extra 2 minutes to the baking time.

Find it online: https://www.cookwithbenchi.com/pecan-pie-cookies-recipe/