I am kicking off this Holiday’s bake-a-thon with these delish pecan pie thumbprint cookies. For whatever reason when I make these, they do not come out looking like a polished cookie. The first time, I was deliriously trying to pack for vacation and make a thank you gift for my family for taking care of our cat, and I shorted the recipe by 1 cup of flour. I was like why are these cookies spreading out so much? Then it clicked. Regardless of the mistake, they tasted fantastic! So I opted to make them again, with the appropriate amount of flour, and the didn’t spread whoo hoo! These treats are so good. The kind of good that when you take a bite you instantly smile because you were not expecting them to be so good, good. There are a few steps, but honestly there is not much effort to make them. If you are a fan of pecan pie, these bites are full of the same flavor, at a fraction of the calories…..unless you are eating more than one, which you probably will because they are so good. But now I’m getting off topic. One thing is for sure, these cookies will make the perfect homemade gift or addition to your cookie spread.
Pecan Thumbprint Cookies
For the dough
- 1 cup unsalted butter, at room temperature
- 4 oz cream cheese at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1/2 cup finely chopped pecans
- 1/4 tsp salt
- 2 1/2 cups all-purpose flour
For the filling
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1 large egg yolk
- 2 tsp vanilla extract
- pinch of coarse salt
- 1 cup pecans, coarsely chopped
For the caramel drizzle
- To make the dough, combine the butter and cream cheese in the bowl of your standing mixer. Beat on medium-high speed, until well blended. Mix in the sugars and continue to beat on medium-high heat, until light and fluffy. Blend in the vanilla extract. With the mixer on low, mix in the pecans, salt, and flour. Mix just until combined. Cover the bowl and refrigerate for 30-60 minutes.
- Meanwhile, make the pecan filling. In a medium bowl, combine the melted butter, sugar, corn syrup, egg yolk, vanilla and salt. Whisk until blended. Sir in the pecans.
- Preheat the oven to 350 degrees F. Line baking sheets with silpat mat or parchment paper. Scoop about 2 tbsp of dough into balls. Place the dough on the baking sheets about 2-3 inches apart. Use your thumb or sine cork to make a small round indentation. Fill each indentation with pecan mixture.
- Bake the cookies until light golden and set, about 16-18 minutes. Cool briefly, then transfer to a wire rack to cool completely. Once cooled you can drizzle with caramel. To make the drizzle, microwave the caramels and cream in 20 second intervals. You may need to add small amounts of additional cream to achieve the drizzle consistency.
Recipe from Everyday Annie.