Description
These pecan pie cookies combine a buttery shortbread base with a gooey pecan pie filling. A bite-sized twist on the classic Southern dessert, perfect for fall and holiday baking.
Ingredients
For the Cookie Base:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
For the Pecan Filling:
1/2 cup chopped pecans
1/4 cup brown sugar, packed
1/4 cup light corn syrup
1 tablespoon unsalted butter, melted
1/2 teaspoon 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 fluffy.
Add egg yolk and vanilla; mix well.
Stir in flour and salt until dough forms.
Roll tablespoon-sized portions into balls and place on baking sheet.
Create an indentation in each dough ball using your thumb or a spoon.
In a separate bowl, mix pecans, brown sugar, corn syrup, melted butter, vanilla, and salt.
Fill each cookie indentation with a small spoonful of the pecan mixture.
Bake 12–15 minutes or until edges are golden.
Cool cookies on the sheet for a few minutes before transferring to a wire rack.
Notes
Dough can be chilled for 30 minutes to reduce spreading.
Fill indentations carefully to avoid overflow.
Mini chocolate chips or a pinch of cinnamon can be added for variation.
Cookies store well at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies, Holiday Treats
- Method: Baked
- Cuisine: American
