Pecan Pie Cookies: A Bite-Sized Delight

Pecan pie is a classic dessert, but sometimes you crave a smaller, more manageable treat. Enter: Pecan Pie Cookies! These bite-sized delights capture all the deliciousness of pecan pie in a convenient, easily shareable package. This recipe combines the buttery, flaky texture of a shortbread cookie with the rich, sweet filling of a pecan pie, resulting in a truly irresistible cookie.

Ingredients You'll Need:

This recipe yields approximately 24 cookies. Adjust quantities as needed for larger batches.

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Pecan Pie Filling:

• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ¼ cup corn syrup
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup pecan halves

Instructions:

Step 1: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is crucial for a tender cookie.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 2: Make the Pecan Pie Filling

1. In a medium bowl, whisk together the granulated sugar, brown sugar, corn syrup, egg, and vanilla extract until well blended.
2. Stir in the pecan halves.

Step 3: Assemble and Bake the Cookies

1. Roll the cookie dough into 1-inch balls.
2. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
3. Using your thumb or the back of a spoon, make a slight indentation in the center of each cookie.
4. Fill each indentation with about ½ teaspoon of the pecan pie filling.
5. Bake for 12-15 minutes, or until the edges are lightly golden brown.
6. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect Pecan Pie Cookie:

• Softened Butter is Key: Ensure your butter is properly softened for a smooth, creamy dough.
• Don't Overmix: Overmixing the dough can result in tough cookies. Mix until just combined.
• Chill the Dough (Optional): For easier handling, chill the dough for 30 minutes before baking.
• Adjust Sweetness: If you prefer a less sweet cookie, reduce the sugar in both the dough and the filling.
• Vary the Nuts: Feel free to substitute other nuts, such as walnuts or pecans, for some of the pecans.

Serving Suggestions:

These pecan pie cookies are delicious on their own, but they can also be served with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They make a wonderful addition to holiday gatherings or any special occasion. Store leftovers in an airtight container at room temperature for up to 3 days.

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