Description
These Mini Pecan Pie Thumbprint Cookies deliver all the flavors of a traditional pecan pie in a bite-sized treat. Perfect for holidays, parties, or simply enjoying a sweet moment, they feature a buttery cookie base and a rich pecan filling.
Ingredients
Scale
- For the Cookie Base:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ¼ tsp salt
- For the Pecan Filling:
- ½ cup chopped pecans
- ¼ cup packed brown sugar
- ¼ cup light corn syrup
- 1 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolk and vanilla; mix well.
- Gradually add flour and salt, mixing until dough forms.
- Roll dough into tablespoon-sized balls and place on the prepared baking sheet.
- Use your thumb to create an indentation in each dough ball.
- In a separate bowl, mix all filling ingredients until sticky and combined.
- Fill each cookie indentation with the pecan filling.
- Bake for 12–15 minutes or until edges are golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Ensure butter is softened for a smooth dough.
- Toast pecans for added flavor.
- Refrigerate dough if too soft to handle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American