PECAN PIE COOKIES RECIPE - LAND O'LAKES
Pecan pie in a special thumbprint cookie! Get all of the rich flavors of pecan pie in these bite-sized pecan pie cookies. Great for a holiday cookie assortment!
Provided by Land O'Lakes
Categories Pecan Pecan Sweet Baking Creating New Traditions Nut Cookie Dessert
Total Time 0 minutes
Prep Time 30 minutes
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Combine all cookie ingredients except flour and baking powder in bowl. Beat at medium speed until creamy. Add flour and baking powder; beat at low speed 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 bowl; fill each cookie with 1 rounded teaspoon filling. Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.
Nutrition Facts : Calories 130 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 50 milligrams, CarbohydrateContent 15 grams, FiberContent <1 grams, SugarContent grams, ProteinContent 1 grams
PECAN PIE COOKIES RECIPE - BETTYCROCKER.COM
A gooey pecan pie brimming with buttery pecans is always a hit, but it’s also quite a labor intensive dessert—what with the blending, chilling and rolling required to make pie crust. That’s why pecan pie cookies are such a delicious alternative. You get all the reward, with none of the hassle! The quick sugar cookie crust gets rolled into balls and baked in muffin tins. An indent made with your thumb—these are basically, jumbo thumbprint cookies—gets filled with a mixture that’s modeled after classic pecan pie filling. And the results? Let’s just say that when you serve up these darling cookie pies, you shouldn’t expect any leftovers!
Provided by Betty Crocker Kitchens
Total Time 1 hours 20 minutes
Prep Time 35 minutes
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
- In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 10 minutes.
- Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
- With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
- Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.
Nutrition Facts : Calories 200 , CarbohydrateContent 24 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 100 mg, SugarContent 14 g, TransFatContent 0 g
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BEST PECAN PIE COOKIE RECIPE - HOW TO MAKE PECAN PIE COOKIES
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Reviews 2.6
Total Time 1 hours
Category dessert
- Make the cookies: In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Beat in egg and vanilla, then add flour mixture, beating on low until combined. Preheat oven to 350°. Roll dough into 1” balls. Place them 2” apart on baking sheet and use your thumb to press a small divot into each ball. Bake until edges of cookies are golden, 13 to 14 minutes. Make filling: In a small saucepan, combine butter, corn syrup, sugar, and salt. Bring to a boil over medium heat, and stir constantly until thick, about 2 minutes. Fold in pecans. Spoon filling into each cookie and let cool. Drizzle with caramel before serving.
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From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Desserts
Calories 104 calories per serving
- In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.
PECAN THUMBPRINT COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Desserts
Calories 142 calories per serving
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
BEST PECAN PIE COOKIE RECIPE - HOW TO MAKE PECAN PIE COOKIES
From delish.com
Reviews 2.6
Total Time 1 hours
Category dessert
- Make the cookies: In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Beat in egg and vanilla, then add flour mixture, beating on low until combined. Preheat oven to 350°. Roll dough into 1” balls. Place them 2” apart on baking sheet and use your thumb to press a small divot into each ball. Bake until edges of cookies are golden, 13 to 14 minutes. Make filling: In a small saucepan, combine butter, corn syrup, sugar, and salt. Bring to a boil over medium heat, and stir constantly until thick, about 2 minutes. Fold in pecans. Spoon filling into each cookie and let cool. Drizzle with caramel before serving.
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