Description
Pecan pie thumbprint cookies combine buttery shortbread-style cookies with gooey pecan pie filling for a festive, bite-sized dessert. They’re easy to make, rich in flavor, and perfect for holiday cookie trays.
Ingredients
- For the cookies:
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
- For the filling:
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1 tbsp heavy cream or milk
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and brown sugar together until light and fluffy.
- Mix in egg yolk and vanilla extract.
- Stir in flour and salt until a soft dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheet.
- Use your thumb or a spoon to press an indent into the center of each cookie.
- In a bowl, mix pecans, brown sugar, cream, vanilla, and salt to make the filling.
- Spoon a small amount of filling into each cookie indent.
- Bake for 12–14 minutes, until cookies are golden and set.
- Cool on pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Add cinnamon or a splash of bourbon to the filling for extra flavor.
- Drizzle with melted chocolate for a decadent twist.
- Use maple or almond extract in the dough for variation.
- Store in an airtight container for up to 4 days at room temp or 1 week in the fridge.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
