Pecan Pie Thumbprints
Servings: 28 cookies
For the cookies:
- ¾ cup butter softened
- ½ cup white sugar
- ¼ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the filling:
- ¾ cup chopped pecans
- ¼ cup firmly packed brown sugar
- ⅓ cup heavy cream
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, use an electric mixer to cream together the butter, granulated white sugar, and brown sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine flour and salt. Beat dry ingredients into the creamed mixture just till slightly combined. Finish by mixing with a wooden spoon to form a soft dough.
Roll the dough into 1-inch balls (you should have about 28), and place them 2-inches apart on the prepared baking sheet. Make an indention in the center of each cookie by gently pressing your thumb in the center.
In a separate small mixing bowl, combine the filling ingredients. Add about 1 teaspoon of the filling in the indentation of each cookie. Bake for 10 to 12 minutes or until lightly browned around the edges.
Remove the cookies from the oven and allow them to cool for 3 minutes on the baking sheet before transferring to a wire rack to cool completely.
Calories: 137kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 69mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg