Saturday, December 1, 2012

Pecan Pie Cookies

I'm always looking for new cookie recipes.  We had a good crop of pecans this year and I was lucky enough to be able to go to my son's friend's property and pick up pecans.  I found this recipe on Pinterest which took me to this blog. These cookies are soft instead of crispy and the filling is similar to pecan pie. Following is the way I made them.


3/4 cup butter, room temperature
1 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 cup chopped pecans
1/2 cup light brown sugar, firmly packed
1/4 cup heavy whipping cream
1 teaspoon vanilla

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Cream butter and sugar until light and fluffy. Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
Add baking powder and flour, continue beating until mixture is uniform, with everything incorporated. Set dough aside.
In a separate mixing bowl, mix pecans and brown sugar. Add in heavy cream and vanilla, mix until well combined.
Roll cookie dough into balls that are about 1.25″ in diameter, and place them on cookie sheets – leave about 2″ between the cookies.
Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little. Fill each indentation with about 1 tsp of pecan filling
Bake for 10-12 minutes, until lightly browned. 

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