Directions:
- Prep & Preheat 🔥
- Preheat oven to 350°F (175°C)
- Line baking sheet with parchment paper
- Make Cookie Dough 🥣
- Cream butter & sugar until fluffy (2-3 mins)
- Mix in yolk & vanilla
- Gradually add flour & salt until just combined
Dough will be slightly crumbly but moldable
- Shape Cookies ✋
- Roll dough into 1-tbsp balls
- Place 2″ apart on sheet
- Make thumbprint indentations
- Prepare Filling 🥄
- Combine all filling ingredients
- Mix until sticky and cohesive
- Fill & Bake ⏳
- Spoon filling into each indentation
- Bake 12-15 mins until golden edges
- Cool 5 mins before transferring
Recipe Details:
⏱ Prep: 15 mins | ⏳ Cook: 15 mins
🕒 Total: 30 mins | ⚖ Calories: 120/cookie
🍽 Yield: 18 cookies
Pro Tips:
- For extra flavor, toast pecans first
- Dough can be refrigerated for easier handling
- Store in airtight container for up to 5 days
These irresistible cookies perfectly capture the essence of pecan pie in bite-sized form! The buttery shortbread-like base contrasts beautifully with the gooey, nutty filling – an elegant treat for any occasion. ☕🎉
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