Pecan Pie Cookies
Pecan Pie Cookies are sweet, nutty bites that capture the essence of traditional pecan pie in a lovely cookie form.
Ingredients
For the cookie dough
- 0.5 cup Unsalted butter (or vegan butter for a dairy-free version) Use room temperature for better incorporation.
- 0.25 cup Brown sugar
- 1 cup All-purpose flour (can substitute with a gluten-free blend)
- 0.25 teaspoon Salt Balances sweetness.
- 1 large Egg (or flax egg for vegan version)
- 0.5 teaspoon Vanilla extract Enhances flavor.
For the filling
- 0.5 cup Corn syrup Provides gooey sweetness.
- 0.5 cup Chopped pecans Chop just before use for maximum crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, cream together butter and brown sugar until light and fluffy.
- Add the egg (or flax egg) and mix until fully combined.
- Gradually stir in flour and salt until a dough forms.
Forming Cookies
- Roll small portions of dough into balls and place them on a parchment-lined baking sheet.
- In a separate bowl, mix together corn syrup and chopped pecans.
- Make a small indentation in the center of each cookie ball and fill with the pecan mixture.
Baking
- Bake in preheated oven for 12-15 minutes until golden brown.
- Remove from oven and let cool slightly before serving.
Notes
Store in an airtight container for up to 3 days at room temperature. Can be refrigerated for up to 1 week or frozen for up to 3 months. For a whimsical touch, drizzle melted chocolate over cookies.