Pecan Pie Thumbprint Cookies – Indulge, in the experience of savoring our Pecan Pie Thumbprint Cookies! These cookies offer a combination of a buttery, base with a delectably sweet and crispy pecan pie filling resulting in an irresistible treat. Picture the fusion of pie flavors with the comforting texture of homemade cookies. Made with ingredients like butter, granulated sugar and chopped pecans these cookies are sure to please any crowd.
I can still vividly recall the first time I whipped up these Pecan Pie Thumbprint Cookies. It was a chilly winter evening when I decided to surprise my family with something. The moment my husband and child took their bite their faces lit up with delight. The perfect marriage between the cookie and luscious pecan filling instantly won them over creating a heartwarming ambiance in our home.
What makes this Pecan Pie Thumbprint Cookies truly special?
What sets these Pecan Pie Thumbprint Cookies apart? Firstly they flawlessly capture the essence of a pie in charming bite-sized portions. Secondly they are incredibly simple to make requiring 35 minutes from start to finish. Lastly their versatility makes them an ideal choice for any occasion – whether it’s a family gathering, an indulgence, during holidays or simply treating yourself on a relaxed evening.
What You Need To Make This Pecan Pie Thumbprint Cookies Recipe?
Unsalted Butter (At Room Temperature): Unsalted butter is the heart ingredient, in our cookie dough. By using unsalted butter we have control over the saltiness ensuring a harmonious balance of flavors. Moreover when it’s at room temperature it blends smoothly resulting in cookies that delicately melt in your mouth.
Granulated Sugar: This sweetens our cookie dough with a touch. It’s not about sweetness; granulated sugar also gives the cookies a crisp outer layer while keeping the inside soft and chewy.
Vanilla Extract: Think of vanilla as an embrace that unifies all the flavors together. It may seem subtle. It adds an essence that enhances the buttery taste of our cookies.
All Purpose Flour: Our ally for structure. All-purpose flour provides density and firmness to our cookies. It acts as a canvas that holds our masterpiece together.
Brown Sugar (For the Filling): Imagine a comforting embrace with hints of molasses for your taste buds. Brown sugar adds depth. Imparts a caramel essence, to our pecan pie filling making it irresistibly indulgent.
Light Corn Syrup: This brings a sheen to our pie filling. Corn syrup adds a texture and a delightful sugary glaze that creates a combination of cookie and pie in every bite.
Melted Butter (For the Filling): This is where we embrace richness, to the fullest. The melted butter, in our filling ensures that each bite is moist, flavorful and has a touch of nuttiness.
Chopped Pecans: These aren’t just nuts; they are the heart and soul of our pie filling. Their smooth buttery texture and sweet earthy flavor are what give these cookies their name and unique character.
Steps To Make Pecan Pie Thumbprint Cookies:
Step 1: Preheat your oven to 350°F. Line two baking sheets, with parchment paper. Apply a non-stick spray to them.
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Step 2: Using a mixer blend the butter and sugar until they form a smooth mixture. Add the vanilla extract then gradually incorporate the flour until you achieve a soft dough consistency.
Step 3: Take portions of dough. Roll them into balls about 1 inch in size. Place these onto your baking sheets leaving some space between each cookie.
Step 4: In a bowl whisk together sugar, corn syrup, melted butter and vanilla extract. Then stir in the chopped pecans.
Step 5: Use your thumb to create indentations, in each dough ball and fill them with a spoonful of the pecan filling.
Step 6: Place them in the preheated oven for 20 to 22 minutes. They should turn brown. Have slightly bubbly filling when ready.
Step 7: Let them cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.
Step 8: Now you’re all set! Enjoy making these Pecan Pie Thumbprint Cookies.
Tip:
To give your Pecan Pie Thumbprint Cookies a richer flavor you can enhance the pecans by toasting them before incorporating them into the filling. Toasting the nuts brings out their oils. Adds a more complex and nutty taste. Here’s a simple guide, on how to do it:
- Toasting the Pecans: Spread the chopped pecans evenly on a baking sheet. Place the sheet in an oven heated to 350°F (175°C) for 5 to 7 minutes. Keep an eye, on them as they should turn slightly darker and release an aroma. Be cautious not to overcook or burn them.
- Allow Cooling: After toasting let the pecans cool completely before adding them to the pie-filling mixture. This step ensures that they retain their crunchiness without becoming overly soft when combined with ingredients.
By following these steps you can elevate your cookies with a touch of gourmet excellence resulting in Pecan Pie Thumbprint Cookies that boast an enhanced depth of flavor.
Frequently Asked Questions:
Can I make the dough ahead of time?
Certainly! You have the option to make the dough a day ahead and keep it refrigerated.
How should I store these cookies?
To maintain freshness store them in a container at room temperature for, up to 5 days.
Can I use a different nut instead of pecans?
Absolutely! Walnuts or almonds are alternatives although pecans provide that pecan pie flavor.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pecan Pie Thumbprint Cookies
Ingredients
Cookie Dough:
- 1 c 2 sticks unsalted butter, room temperature
- 1/2 c granulated sugar
- 1 tsp vanilla extract
- 2 and 1/4 c all-purpose flour
Pecan Pie Filling:
- 1/3 c brown sugar
- 1/4 c light corn syrup
- 1 tbsp melted butter
- 1/2 tsp vanilla extract
- 3/4 c chopped pecans
Instructions
- Set your temperature to 350°F (175°C). Get two baking sheets ready, by lining them with parchment paper or applying a stick spray.
- Using a mixer combine 1 cup of butter and 1/2 cup of granulated sugar until you achieve a smooth texture. Add in 1 teaspoon of vanilla extract. Gradually incorporate 2 and 1/4 cups of all-purpose flour until you have a soft dough.
- Roll the dough into balls approximately measuring 1 inch and place them on the baking sheets making sure to leave some space, between each cookie.
- In another bowl mix together 1/3 cup of sugar, 1/4 cup of corn syrup, 1 tablespoon of melted butter and half a teaspoon of vanilla extract. Stir in 3/4 cup of chopped pecans.
- Gently press your thumb into each cookie to create an indentation. Spoon some pecan filling into each indentation.
- Place the baking sheets in the oven. Bake for 20 to 22 minutes until the cookies turn golden brown and their filling is slightly caramelized.
- Allow the cookies to cool on the baking sheets for five minutes before transferring them onto a wire rack. Let them cool completely.
- Enjoy your Pecan Pie Thumbprint Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
