Pecan Pie Cookie Recipe
User Reviews
5
Pecan Pie Cookie Recipe
Description
Pecan Pie Cookies consist of a delicate cookie base made from flour, sugar, butter, egg, and vanilla, which is chilled before baking to maintain shape and texture. The filling, made from egg yolk, corn syrup, granulated and brown sugar, melted butter, and chopped pecans, brings the signature sweet and nutty flavor reminiscent of pecan pie to individual cookies.
The dough can be prepared by hand or with a food processor, then refrigerated to develop a tender crumb. After rolling out, the filling is added before baking at a moderate temperature, producing cookies with soft, flavorful interiors and slightly crisp exteriors. The pecan topping adds a crunchy contrast and enhances the depth of flavor.
These cookies are suitable for dessert or as a special snack, offering a combination of familiar pecan pie flavors in an easy-to-serve cookie form. They pair well with milk or coffee.
Store baked cookies in an airtight container at room temperature to retain freshness for up to 2-3 days or freeze them, separated by parchment, for up to 6 months to maintain quality.
Ingredients
COOKIE DOUGH
- ½ cup butter soft
- ½ cup granulated sugar
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- 1 pinch salt
FOR THE PECAN PIE FILLING
- 1 egg yolk
- 1 tablespoon corn syrup
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- ½ teaspoon vanilla
- 1 tablespoon butter melted
- 1 pinch salt
- ¾ cup pecan coarsely chopped
*or ½ cup coarsely chopped pecans and ¼ cup chocolate chips.
Instructions
FOR THE COOKIE DOUGH
- Making it by hand- In a medium bowl whisk together flour, baking powder, sugar and salt. Make a well in the centre and add the butter, egg and vanilla. Mix with a fork until almost combined, move to a lightly floured flat surface and gently knead until dough is well combined and soft. Wrap in plastic and refrigerate 30 minutes at least.
- Making it with a food processor - In the food processor add butter and sugar pulse to combine slightly a few time, add egg and vanilla, combine until smooth add flour mixture pulse a few times until almost combined. Move to a lightly floured flat surface and gently knead until the dough is well combined and soft (this won't take long). Wrap in plastic or parchment paper and refrigerate for at least 30 minutes.
FOR THE PECAN PIE FILLING
- In a medium bowl whisk together the egg, corn syrup, sugars, vanilla, melted butter and salt until well combined, stir in the pecans.
- Pre-heat oven to 350° (180° celsius). Line one or two cookie sheets with parchment paper.
- Remove the dough from the fridge and roll out on a floured flat surface to 1/8 inch (2 mm) thick, cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on prepared cookie sheet, place a heaping teaspoon of the pecan pie filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges). Brush with a little milk and then sprinkle with a mixture of sugar and cinnamon (2 tablespoons sugar and 1/2 - 1 teaspoon cinnamon mix well), bake for approximately 15 minutes or until golden. Remove from oven, let cool or eat warm. Enjoy!
Notes
- Store baked pecan pie cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
- For extended storage, freeze cookies in a freezer-safe container separated by parchment paper; they can keep up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 85mg | 4% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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