Pecan Pie Cookies
Pecan Pie Cookies have a flat, flaky coat with a band of the fabulous nutty caramel pecan pie layer we love so much! These are the classic cookies for any event. Pecan pie is always a preference around here! If I’m going to have cake for dessert, it’s working to be a pecan pie any day of the cycle, not just at Thanksgiving! Pecan pie is the ideal mixture of a sweet, caramel, nutty combination in a flaky pastry crust!
We coat it with fresh whipped cream, ahh, so rich and decadent. These cookies have the same delightful essences. The key to achieving this procedure is the texture of the filling. If it’s too runny, it’ll go out of the mini shells. If it’s too deep, it won’t expand to fill the crusts and caramelize on the parties.
You’ll start by blending all of the filling ingredients and then blending always over low heat until the batter slightly thickens. Low and slow is the means to go on this procedure!
You’ll want it just subtly thinner than custard so that once it is put into the coats, it will spread swiftly. If you happen to prepare it a little too long, you can join in up to 1 tablespoon additional corn syrup to get the right density. Best mini pecan pies. Excellent for cookie functions where you require to make something slightly modified. You can spice up the cookies by combining cinnamon, ginger, or nutmeg to the cookie mixture. Pecan pie is a different thumbprint cookie! Get all of the delicious tastes of pecan pie in these bite-size pecan pie cookies. Excellent for a holiday cookie collection.
INGREDIENTS
- ¼ cup butter
- ½ cup confectioners’ sugar
- Three tablespoons light corn syrup
- ¾ cup finely chopped pecans
- 2 cups all-purpose flour
- One teaspoon baking powder
- 1 cup brown sugar, packed
- ¾ cup butter softened
- One egg
- One teaspoon vanilla extract
INSTRUCTIONS
- Melt the butter and add confectioners sugar, corn syrup and let it to boil
- Add pecans
- Preheat oven at 350 degrees F
- Put flour and baking powder and sift
- Put butter, brown sugar, egg and vanilla in a bowl and beat properly
- Add flour gradually
- Flatten, wrap & chill dough and press dough into cupcake pans cups
- Fill with pecan filling
- Bake until golden 10-13 mins
- Cool in pans for 5 mins
Have a good day
