Pecan Pie Thumbprint Cookies

 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!



Pumpkin Pecan Dessert {in a jar}


1 can (15oz) pumpkin

1 can (12 oz) evaporated milk

3 eggs

3/4 cup sugar

4 teaspoons pumpkin pie spice

 (or 2 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg 1/2 teaspoon allspice)

1 boxed cake mix (white or yellow cake)

1 1/2 cups chopped pecans

3/4 cup butter, melted

whipped cream, or vanilla ice cream, for serving

Directions ~

1.  Preheat oven to 350*F

2.  In a large bowl add the first 5 ingredients, and whisk together until fully combined.

If you’re making one 9″ x 13″ dish of dessert….

3.  Spray dish with non-stick cooking spray.

4.  Pour pumpkin mixture into 9″ x 13″ dish.

5.  Sprinkle cake mix (dry) onto of pumpkin layer.

6.  Then sprinkle chopped pecans all over.

7.  Pour melted butter over top.

8.  Bake 50-60 minutes, or until toothpick inserted in center comes out clean, and dessert is a nice golden brown.

9.  Cool at least 30 minutes before serving.


If you’re making this dessert in jars….

3.  Lightly spray 12, wide mouth 1/2 pint jars with non-stick cooking spray.

4.  Use a measuring cup to put about 1/2 cup pumpkin mixture into each jar.

5.  Sprinkle two rounded tablespoon of dry cake mix on top of pumpkin layer, in each jar.

6.  Then sprinkle on one rounded tablespoon of chopped pecans in each jar.

7.  Pour one tablespoon of melted butter on top (of each jar).

8.  Bake jars on a large baking sheet (so they are easy to put in and out of the oven) for about 40 minutes, until toothpick inserted in the center of a jar comes out clean, and dessert is golden brown.

9.  Cool at least 30 minutes before serving.

Note:  When I baked mine using these measurements they filled the jars fully when baked, and as they cooled they shrunk down just a bit, a perfect amount of space to close the jar.

Before serving, top with whipped cream or vanilla ice cream.

This dessert is equally delicious the next day.

Recipe Source:  Betty Crocker, Holiday Recipes booklet, 2000.



Mini Pumpkin Cakes with Praline Sauce Recipe

TOTAL TIME: Prep: 20 min. Bake: 20 min + cooling

2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 cups canned pumpkin
4 Eggland’s Best Eggs
2 cups sugar
1/2 cup canola oil
1/2 cup butter, melted
1 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans


In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended.
Transfer to six greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans. Yield: 6 loaves (3 slices each).

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Raspberry Coconut Magic Bars



  • 1 2/3 cup graham cracker crumbs
  • 1 stick {1/2 cup} butter, melted
  • 2 Tbls sugar
  • 3 cups sweetened, flaked, coconut
  • 1 14 oz can sweetened condensed milk
  • 1 cup seedless raspberry preserves {or the flavor of your choice}
  • 1/2 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup white baking chips
  • 1 tsp shortening


  1. Preheat oven to 350 degrees.
  2. Combine the graham cracker crumbs, butter, and sugar in a small bowl.
  3. Press into a lightly greased 9×13 baking dish.
  4. Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
  5. Bake for 20-25 minutes or until coconut is lightly browned.
  6. Let cool completely.
  7. Spread the preserves over the cooled coconut crust and sprinkle with pecans.
  8. Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
  9. Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
  10. Let chocolate firm up in the fridge or on the counter and cut into bars.
  11. Makes 36 bars.


Pecan Sugared Bacon


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    2 tablespoons coarsely chopped pecans
    2 tablespoons brown sugar
    1 1/2 teaspoons freshly ground pepper
    12 thick-cut bacon slices


    Preheat oven to 400°. Process pecans in a food processor 20 seconds or until finely chopped. Stir together pecans, brown sugar, and pepper.
    Place half of bacon in a single layer on a lightly greased wire rack in an aluminum foil-lined baking sheet. Repeat procedure with remaining bacon, placing on another lightly greased wire rack in a second foil-lined baking sheet. Press pecan mixture on top of bacon slices, coating well.
    Bake at 400° for 22 to 25 minutes or until browned and crisp. Let stand 5 minutes.