PECAN PIE COOKIES
Source of Recipe
Donna and Pat
List of Ingredients
PECAN PIE COOKIES
The flavors of pecan pie in a special thumbprint cookie.
1 cup firmly packed brown sugar
3/4 cup butter, softened*
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
Filling:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1 tsp. vanilla
Heat oven to 350° F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat 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 small bowl; fill each cookie with 1 rounded tsp. filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets. Yield: 3 dozen cookies
Nalani....this recipe was orginally posted here by someone in 2/05, but I don't know who. These taste just like pecan pie. I started making them because I can't make a pecan tassie to save myself, and once I made these, I quite trying to make the tassies...I kept getting a solid sugar disk on the bottom of the tassies. Now, because they are such a plain flat brown bumpy looking cookie once they are baked, and I like to sell appetizing looking cookies, I melt a little chocolate & drizzle it over the cookies. Makes them look really fancy & the tiny bit of choc doesn't hide the pecan pie taste. ENJOY!!! Donna.
My note: Make more filling as that is the best part.
Recipe
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