• he
  • en

Pecan Pie Thumbprint Cookies

One of my top favorite pies is pecan pie, and generally pies with nuts and caramel-ly filling. The combination of a short crust pastry filled with nuts and caramel is very hard for me to resist. That’s exactly why I rarely make pecan pie on ordinary days, and only make it when there is a specific request.

The following cookies are some kind of pecan pie for lazy people. These thumbprint cookies are made of butter cookie dough that is super tender and melt-in-your-mouth and filled with pecans with a delicate honey scent, and also are very easy to prepare. The biggest problem with it is that the amount obtained is not very large, so they simply disappear at top speed. Be warned!

Pecan Pie Thumbprint Cookies

Photo: Natalie Levin



Pecan Pie Thumbprint Cookies

20 cookies

For the dough:
100 grams cold butter, cut into cubes
100 grams (1/2 cup) sugar
1 tsp. vanilla extract
Pinch of salt
180 grams (1 1/4 cups) all-purpose flour
1/2 large beaten egg

For the pecan filling:
15 grams (1 tbsp.) butter
10 grams (1 tbsp.) sugar
20 grams (1 tbsp.) honey
1/2 tsp. vanilla extract
Less than a pinch of salt
1/2 large beaten egg
35 grams finely chopped pecans

Pecan Pie Thumbprint Cookies

Photo: Natalie Levin

Preparation:

  1. Dough: in a food processor with a steel blade, place butter, sugar, salt, vanilla and flour and blend at high speed until a crumbly mixture is obtained.
  2. Add 1/2 egg and mix just until large chunks of dough form.
  3. Transfer the dough onto a work surface and bring the dough together.
  4. Make walnut-sized balls from the dough and place at intervals on a baking pan lined with baking paper.
  5. At the center of each ball create a dent using your thumb or measuring teaspoon.
  6. Cool the cookies in the freezer this way for about 20 minutes.
  7. Pecan filling: dissolve the butter in the microwave or over double-boiler.
  8. Add sugar, honey, vanilla and salt and mix to a uniform mixture.
  9. Add 1/2 egg and chopped pecans and stir until combined.
  10. Preheat the oven to 180c degrees.
  11. Remove the cookies from the freezer, and with a small teaspoon, place about 1/2 teaspoon of pecan filling in the center of each cookie.
  12. Bake for 15-20 minutes or until the cookies turn golden and set.
  13. Cool completely and serve.

Notes:

  • Keep the thumbprint cookies in a jar for up to a week.
  • Instead of pecans you can use any other kind of nuts that you like in the same amount.
  • How do you measure half an egg? Break an egg into a small bowl, whisk it a little until blended and then use about 1/2 amount of it.
  • Instead of honey you can use maple syrup or date syrup in the same amount.
  • If desired, add a little ground cinnamon to the filling and/ or dough.
Pecan Pie Thumbprint Cookies

Photo: Natalie Levin

Join our list

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

Send this to a friend