Since the moment I met him, I knew that my brother-in-law, Nate, was my sister’s soul mate. He keeps her laughing with endless jokes and puns, he’s a wonderful father, and he’s always supportive of Carin and of me and the rest of our family. He takes amazing pictures, capturing our most joyful memories with a playful honesty and finding the beauty of a quiet moment of stillness. (You can see his work at http://nateweidner.com).
Since I am well aware of how lucky I am to have Nate as my brother-in-law, I am making these Pecan Pie Cookies this Christmas. He loves anything pecan, even devouring a failed Magic Pecan Pie I found on a page of recipes from the 1960’s that was a disgusting mess. I told you he’s supportive… Hopefully, he will enjoy these. We sure do. They have a buttery cookie base, topped with an easy, classic pecan pie filling. They freeze beautifully and make a surprising addition to a gift box of baked treats! This one is for Nate, who loves my sister and brings sweetness and laughter wherever he goes.
Seeing as cookies are pretty much just mixing dough and baking, I’m not going too crazy on showing demonstration pictures. In a mixing bowl, cream all dough ingredients except for flour, baking powder and salt.
Add dry ingredients and mix on low just until combined. Once you add flour, the less you mix the better. Overmixing creates tough cookies.
You can go two ways here. You can refrigerate the dough for three hours, roll into 1 1/4 inch balls , place an inch apart on a parchment-lined cookie sheet and make an indentation to fill with the pecan mixture. OR…you can just drop 1 1/4 inch globs of dough into a greased muffin tin (a standard muffin tin) and make an indentation with your thumb for the pecan mixture. The cookies baked in the muffin tin look like perfect mini pies. The rolled balls look more like thumbprint cookies.
Preheat oven to 350°F. Mix all filling ingredients in a bowl, until fully incorporated. Spoon a teaspoon of the pecan mixture into each indentation. I pressed down very slightly so the pecans were snugly in the center. Bake for 8-12 minutes until the pecan mixture is bubbly and the edges of the cookies are lightly browned. Allow to cool slightly before moving to cooling racks or a plate. Please note that my finished product cookies were baked in the muffin tins. I like how they look better.
Buttery cookie crusts encase sweet, nutty pecan filling in these easy and delicious Pecan Pie Cookies.
- 1 cup firmly packed brown sugar
- 3/4 cup butter softened
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup firmly packed brown sugar
- 1/4 cup heavy cream or whipping cream
- 1 teaspoon vanilla
- Preheat 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.
- Either chill dough for about three hours and shape dough 1&1/4-inch balls and place 2 inches apart onto ungreased cookie sheets, OR make your life easier and place 1&1/4 ball into a lightly greased muffin pan. Either way, make indentation in each cookie with thumb so it has a little cup for the filling. Don't press too hard, or the filling will leak out of the bottom.
- 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.
Recipe courtesy of https://www.landolakes.com/