Indulge in the rich flavors of Pecan Pie Thumbprint Cookies, a delightful blend of brown sugar, butter, flour, and pecans, enhanced with vanilla and heavy cream. Perfect for satisfying your sweet cravings!
Every time I bake these Pecan Pie Thumbprint Cookies, I’m transported back to my grandmother’s cozy kitchen. It was there, amidst the warmth and laughter, that she taught me the art of baking. These cookies, with their perfect balance of nutty pecans and sweet brown sugar, remind me of those precious moments. They’re more than just a treat; they’re a cherished memory of love, learning, and the sweet simplicity of homemade delights.
Storing these Pecan Pie Thumbprint Cookies is as important as baking them. They can be kept in an airtight container at room temperature for up to a week, ensuring they retain their texture and flavor. For longer storage, freezing is a fantastic option. Just thaw them at room temperature when you’re ready to indulge again.
Homemade Heaven: These cookies offer the homemade taste of a classic dessert in a convenient, bite-sized form.
Simple Yet Sophisticated: Combining everyday ingredients to create an extraordinary flavor profile.
Versatile Treat: Perfect for gatherings, as a thoughtful homemade gift, or a delightful treat for any day.
Ingredients
For the Cookies:
1 cup brown sugar firmly packed
3/4 cup unsalted butter at room temperature
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
For the Filling:
1 cup pecans finely chopped
1/2 cup brown sugar firmly packed
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Instructions
Oven Preparation: Preheat the oven to 350 degrees Fahrenheit. Prepare sheet pans by lining them with parchment paper. Set aside.
Dough Preparation: In a large mixing bowl, cream together the brown sugar and butter until well combined. Add the egg and vanilla extract, mixing until fully incorporated. Gradually add the flour and baking powder to the mixture, blending until a cohesive dough is formed.
Forming the Cookies: Utilize a medium-sized cookie scoop to portion out rounds of dough. Roll each portion into a ball measuring approximately 1 1/4 inches in diameter. Place these balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart. Reserve for filling.
Filling Mixture: In a small bowl, combine the chopped pecans, brown sugar, heavy cream, and vanilla extract. Stir thoroughly to achieve a uniform mixture.
Assembling the Cookies: Fill each cookie indentation with a rounded teaspoon of the pecan mixture.
Baking Process: Bake the cookies in the preheated oven for a duration of 8 to 12 minutes, or until they achieve a light brown coloration. Upon removal from the oven, allow the cookies to cool on the baking sheets for several minutes before transferring them to a cooling rack.
Pecan Pie Thumbprint Cookies
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- For the Cookies:
1 cup 1 brown sugar firmly packed
3/4 cup 3/4 unsalted butter at room temperature
1 large 1 egg
1 teaspoon 1 pure vanilla extract
2 cups 2 all-purpose flour
1 teaspoon 1 baking powder
- For the Filling:
1 cup 1 pecans finely chopped
1/2 cup 1/2 brown sugar firmly packed
1/4 cup 1/4 heavy cream
1 teaspoon 1 pure vanilla extract
Directions
- Oven Preparation: Preheat the oven to 350 degrees Fahrenheit. Prepare sheet pans by lining them with parchment paper. Set aside.
- Dough Preparation: In a large mixing bowl, cream together the brown sugar and butter until well combined. Add the egg and vanilla extract, mixing until fully incorporated. Gradually add the flour and baking powder to the mixture, blending until a cohesive dough is formed.
- Forming the Cookies: Utilize a medium-sized cookie scoop to portion out rounds of dough. Roll each portion into a ball measuring approximately 1 1/4 inches in diameter. Place these balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart. Reserve for filling.
- Filling Mixture: In a small bowl, combine the chopped pecans, brown sugar, heavy cream, and vanilla extract. Stir thoroughly to achieve a uniform mixture.
- Assembling the Cookies: Fill each cookie indentation with a rounded teaspoon of the pecan mixture.
- Baking Process: Bake the cookies in the preheated oven for a duration of 8 to 12 minutes, or until they achieve a light brown coloration. Upon removal from the oven, allow the cookies to cool on the baking sheets for several minutes before transferring them to a cooling rack.
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