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Pecan Pie Thumbprint Shortbread Cookies

Pecan Pie Thumbprint Shortbread Cookies

Imagine biting into a buttery, melt-in-your-mouth shortbread cookie with a rich, gooey pecan pie center that will make your taste buds dance with delight! These Pecan Pie Thumbprint Shortbread Cookies are not just a dessert; they're a culinary masterpiece that combines the classic comfort of traditional shortbread with the decadent sweetness of pecan pie. Perfect for holiday gatherings, weekend baking adventures, or when you simply want to impress your friends and family with a show-stopping treat that looks as amazing as it tastes.

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 cookies

Ingredients

  1. 1 cup unsalted butter, softened
  2. 1/2 cup powdered sugar
  3. 2 cups all-purpose flour
  4. 1/2 cup pecans, finely chopped
  5. 1/4 cup brown sugar
  6. 1/4 cup corn syrup
  7. 1 tsp vanilla extract
  8. 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer. Mix for about 3-4 minutes until smooth and well combined.
  3. Gradually add flour to the butter mixture, mixing on low speed until a soft dough forms. Fold in the finely chopped pecans and mix until evenly distributed.
  4. Scoop out tablespoon-sized portions of dough and roll into smooth balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
  5. Using your thumb or the back of a small spoon, create a deep indentation in the center of each cookie, being careful not to crack the edges.
  6. In a separate small bowl, whisk together brown sugar, corn syrup, vanilla extract, and salt until smooth and well combined.
  7. Carefully spoon the pecan pie filling into the thumbprint indentations of each cookie, filling them almost to the top.
  8. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden and the filling is bubbling.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, the filling will set and the cookies can be stored in an airtight container at room temperature for up to 5 days.

Tips

  1. Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect cookie texture.
  2. When creating the thumbprint, use the back of a small spoon for a more uniform and neat indentation.
  3. Don't overfill the cookie centers with the pecan pie filling to prevent overflow during baking.
  4. Let the cookies cool completely before storing to allow the filling to set properly.
  5. For extra richness, toast the pecans lightly before chopping them to enhance their nutty flavor.
  6. Use a high-quality vanilla extract for the most robust flavor profile.
  7. If the dough feels too soft, refrigerate it for 15-20 minutes before forming the cookies.
  8. Store the cookies in a single layer to prevent the filling from sticking together.

Nutrition Facts

Calories: 150kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: 5g

Cholesterol: mg

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