I love my mom’s family thumbprint recipe but how to change it up. The base is great so let’s change where the nuts go and the kind of nuts from walnuts to pecans. A-ha! One of my favorite pies in a cookie.
Pecan Pie Thumbprint Cookies
2/3 cup butter
1-1/2 cups flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten
1/4 cup powdered sugar
2 Tablespoons corn syrup (light or dark)
3 Tablespoons butter
1/2 cup finely chopped pecans
Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle.
While you dough chills make your filling. In a small saucepan, combine powdered sugar, butter and corn syrup. Stir until melted and just boils on the edge.
Remove from heat and stir in pecans. Set in fridge on a hot pad, cooling for at least 30 minutes.
Roll in egg whites or you could brush it on.
Press center down with your thumb.
You can smooth the edges a little with your thumb and finger.
Bake at 375 degrees for 5 minutes. Remove from oven so you can fill centers.
You may need to make your dent again. If it weren’t holding a caramel type filling I wouldn’t worry about it but this one can ooze out.
Add a heaping 1/4 teaspoon of your pecan pie filling. Don’t add too much or it will bubble over your cookie. That little guy in the left has too much! They are still edible just not as pretty.
Bake for 5-7 more minutes or until golden brown. Cool on sheet for 2 minutes. Remove to rack to cool.
Makes 28-30 cookies.
I came out with extra filling but it’s yummy as is. Almost like a caramel pecan candy. Enjoy!