Pecan Pie Thumbprint Cookies
Servings 36 cookies
Calories 124kcal
Ingredients
- Cookie Dough:
- 3/4 cup salted butter
- 1 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 1 large egg
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Pecan Pie filling:
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- To make cookie dough: Using an electric mixer, cream together butter, brown sugar and vanilla beating at high speed for about 3-5 minutes or until fluffy and light beige in color. Add egg, beat well.
- In a separated bowl, use a whisk to sift together flour, baking powder and salt. With mixer on low speed gradually add dry ingredients to creamed mixture beating just until fully combined.
- Cover and chill dough for 30-45 minutes. Use a small scoop or a Tbsp to divide the dough. Shape dough into approximately 1 ½ inch balls, placing at least 2 inches apart on prepared pans. (Make sure there are no cracks and dough is smooth)
- To make the filling: In a small bowl, mix together pecans, brown sugar, cream and vanilla.
- To fill: Use your thumb to make an indentation in the center of each dough ball, rotating to hollow out slightly. Fill with 1 rounded tsp of filling. (You can also use a teaspoon or the back of a small scoop to hollow)
- Bake for 10-12 minutes or just until lightly golden. Cool on pan for 2-3 minutes. Remove to a cooling rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 72mg | Potassium: 48mg | Fiber: 1g | Sugar: 9g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg