I originally thought I'd make a classic Thanksgiving pie for this week's baking project. However, as you may know, pie crust tends to thwart me. So instead of struggling about, I started thinking about ways to make a pie without making a pie. Eventually, I landed upon the idea of a pecan pie cookie and after a bit of googling, I found a recipe that sounded just right. The result — a thumb-print cookie with a caramelized-pecan filling — was definitely reminiscent of pecan pie, only a lot easier to put together. If you're looking for a treat for an upcoming Thanksgiving potluck, then look no further, get the recipe, just read more
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla
- 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.
- 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 tsp. filling.
- Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
Nutrition Facts (1 cookie): Calories: 130, Fat: 7g, Cholesterol: 20mg, Sodium: 50mg, Carbohydrates: 15g, Dietary Fiber: <1g, Protein: 1g