Pecan Pie Cookies combine the gooey richness of classic pecan pie with the chewy texture of a homemade cookie. This mid-century gem likely emerged during the holiday season, where Southern pecans were plentiful and home bakers sought creative ways to merge traditional flavors with portable treats. The filling mimics the sweet, syrupy core of pecan pie, while the cookie base serves as a sturdy and buttery crust. These cookies are ideal for gifting or for serving on festive platters when a full pie isn’t practical.
Ingredients
Pecan Filling
- ½ cup confectioners’ sugar
- ¼ cup butter or margarine
- 3 tbsp dark corn syrup
- ½ cup chopped pecans
Cookie Dough
- 1 cup butter or margarine
- ½ cup sugar
- ½ cup dark corn syrup
- 2 eggs (seperated)
- 2½ cups sifted all-purpose flour
- Pecan Filling (see above)
Instructions
Step 1: Make the Pecan Filling
- Combine confectioners’ sugar, butter or margarine, and corn syrup in a saucepan.
- Stir to blend, then cook over medium heat, stirring constantly, until mixture reaches a full boil.
- Remove from heat, stir in chopped pecans, and chill until firm.
Step 2: Make the Cookie Dough
- Cream butter or margarine with sugar in a large bowl.
- Add corn syrup and 2 egg yolks.
- Beat until thoroughly blended.
- Stir in flour gradually and chill dough for easier handling.
Step 3: Shape and Bake Cookies
- Preheat oven to 375°F.
- Shape dough into 1 tbsp-sized balls and roll smooth.
- Brush each ball very lightly with beaten egg white.
- Place on a greased cookie sheet, leaving 2 inches between cookies.
- Bake for 5 minutes.
Step 4: Fill and Finish Cookies
- Remove cookies from oven.
- Press ½ tsp of chilled pecan filling into the center of each cookie.
- Return to oven and bake for 5 minutes longer or until lightly browned.
- Cool 5 minutes on cookie sheet, then transfer to rack to cool completely.
Tips
- Chill the dough well to prevent spreading during baking
- Use butter instead of margarine for a richer flavor
- Finely chop pecans for a smoother filling texture
- Toast pecans lightly before adding for deeper nut flavor
- Use a teaspoon or melon baller for even filling portions
- Avoid overbaking; cookies should be lightly browned only
- Store cookies in a single layer to protect the filling
- These cookies freeze well once fully cooled
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 45mgPotassium: 55mgFiber: 1gSugar: 9gVitamin A: 140IUCalcium: 12mgIron: 0.5mg
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