Pie: Pecan Pie Cookies

Monday, September 24, 2012
 I'm a fan of the pecan.  I also might be part squirrell because apparently I've been hiding quite a stash in my fridge drawer this year.  I've made pecan and I still have a collection.  I'm a really good squirrel.  So....next up I found this recipe at celebration and I thought...pecan+cookie.  Don't mind if I do.  Kind of a fun variation to the traditional pie at Thanksgiving...something you can make a day or two ahead and free up the oven.  Just don't try them until you are ready to serve or you'll be baking batch two.  These are yummy.  At first I was a little thrown because they are more savory than sweet.  I could sit with a spoon and the sugar bowl, so this can be a difficult sell for me, but...these are worth it.  These remind me of a classy Pecan Sandie.  And come on, they are kinda cute, huh?
Pecan Pie Cookie Recipe
Cookie:  3/4 c. butter (softened), 1 c. brown sugar (packed), 1 egg, 1 t. vanilla, 2 c. flour, 1 t. baking powder
Filling:  1 c. chopped pecans, 1/2 c. brown sugar (packed), 1/4 c. whipping cream, 1 t. vanilla, pinch of ginger, cinnamon, and cloves.
Instructions:  Heat oven to 350 degrees. 
For the dough, Cream together butter and sugar until fluffy.  Add egg and vanilla and continue to mix until smooth. 
Add baking powder and flour until incorporated. 
For the filling, in a separate bowl, mix finely chopped pecans, brown sugar, and spices.  Add heavy cream and vanilla. 
Use a baking stone, or a baking sheet lined with parchment paper. 
Roll dough into 1 1/4 inch circles (this should make about 22 balls).  Place on sheet.  Press your thumb into the middle of each cookie and roll it around slightly to stretch the indention you have made. 
 Fill each indention with 1 t.+ of the filling mix. 
 Bake 11 minutes (until cookies are lightly browned). 

1 comment

Erin said...

Oh these look absolutely wonderful! I love the little pecan tassies and these look just like them. I'm going to end up eating them all, of course =o)