Description
Soft buttery cookies with a pecan pie filling. A classic holiday treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- For the filling: 1/2 cup light corn syrup
- 1/2 cup packed brown sugar
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup pecan halves (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks and vanilla extract.
- In a separate bowl, whisk the flour and salt. Gradually add to the butter mixture, mixing until just combined. Stir in the chopped pecans.
- Roll the dough into 1-inch balls. Place them on the prepared baking sheet, spacing 2 inches apart. Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- For the filling, whisk together the corn syrup, brown sugar, egg, melted butter, and vanilla extract until smooth. Spoon about 1 teaspoon of filling into each indentation. Top with a pecan half.
- Bake for 12 to 14 minutes, until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if it is too soft to handle.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the unbaked cookie balls for up to 3 months. Thaw and fill before baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg