Pecan pie in a special thumbprint cookie! Get all of the rich flavors of pecan pie in these bite size pecan pie cookies. Great for a holiday cookie assortment!
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1 cup firmly packed brown sugar
3/4 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Heavy Whipping Cream
Heat oven to 350°F.
Combine all cookie ingredients except flour and baking powder in bowl. Beat at medium speed until creamy. Add flour and baking powder; beat at low speed until well mixed.
Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly
Combine all filling ingredients in bowl; fill each cookie with 1 rounded teaspoon filling. Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.
These cookies can be made ahead and stored in the freezer up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.
Explore reviews fromour online community
These were my first time with this recipe and will be a regular one in my Christmas cookbook. Everyone from California to Alaska loves them. Thank you
These cookies turned out perfect. I followed the recipe exactly even though I hardly ever do that. I didn't chill dough or melt the butter and the were great. If they stick to your cookie sheet, do your self a favour and throw out your cookie sheets and buy new ones. I am a very experienced and excellent baker and had to throw out some of mine even though they were new and a good name brand. Now I don't have any problems with sticking. So don't torture yourself, just throw them out.
Celebrate the eight nights of Hanukkah with these sweets inspired by traditional Hanukkah baking.
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