To certain male members of this household November means only one thing: Pecan Pie. And, while I have had marginal luck with Pecan Pie a couple of times these last few years, it is the crust that is still daunting for me. So, I compensate for lack of pie by scouring the internet for other acceptable pecan pie-ish sweets to win the heart of my love time and time again. I’ve added these little morsels to my arsenal of tasty treats.
Pecan Pie Cookies
recipe from Land O Lakes
For the dough:
1 cup brown sugar
3/4 cup butter, softened
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking powder
For the filling:
1 cup pecans, finely chopped
1/2 cup brown sugar
1/4 cup heavy cream
1 tsp vanilla
Preheat oven to 350 degrees.
Combine flour and baking powder in a small bowl. Set aside. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture until combined. Wrap dough in plastic wrap and chill for at least 15 minutes.
Make filling. Combine pecans and brown sugar. Stir in heavy cream. Add vanilla.
When dough is thoroughly chilled, roll dough into 1 1/4 -inch balls and place at least 2 inches apart on an ungreased cookie sheet. Make an indent with your thumb in center of each cookie. Fill with approximately 1 tsp of pecan pie filling. Too much filling will cause the cookies to overflow!
Bake for 8-12 minutes until golden. Cool on cookie sheet 1 minute and then remove to a cooling rack.
Makes approximately 3 dozen cookies that will last approximately 3.2 minutes {must stop for a gulp of milk}.
Must make these for my neighbors next month when they come home from England. What a treat to greet them!