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Pecan Pie Thumbprints
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 32 cookies
For the cookies:
  • 3/4 cup butter softened
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
For the filling:
  • 1 scant cup chopped pecans
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons half-and-half or heavy cream
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, use an electric hand mixer to cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in 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 dough into 1 inch balls, and place balls 2 inches apart on parchment paper lined or ungreased cookie sheets. Make an indention in the center of each cookie using your thumb or index finger.
  3. In a separate small mixing bowl, combine filling ingredients. Add one teaspoon of the filling in the indentation of each cookie. Bake for 10 to 12 minutes until lightly browned around the edges. Cool completely.
  4. Thumbprint dough adapted from Allrecipes.com