Pecan Pie Cookies, which can also be called Pecan Tassies, are classic holiday cookies that are perfect for welcoming Fall. They’re like mini pecan pies. A light, buttery shortbread cookie as a base and topped with a pecan pie-like filling.
My recipe is a bit atypical as it doesn’t use cream cheese dough, which most do. Since I’m not a big fan of cream cheese, I wanted to replace the base with a melt-in-your-mouth, soft dough. The pecan pie topping can be adjusted with sweetness, but be careful not to overfill your cookies or they will spill out! (Not that more filling is a bad thing) I loved making these because it reminded me of making pecan pie, which is one of my family favorites.
I recommend toasting your nuts before adding to the filling for an enhanced nutty, sweet aroma and if you’d like, you can add some cinnamon or allspice into the filling or dough for more spice. Also, I refrigerated the dough overnight to let the butter flavor really meld and develop into such a delicious, simple cookie!
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
Copyright october 2016 ©
Pecan Pie Cookies
Light, buttery shortbread cookies topped off with a pecan-pie filling that’s bursting with nutty flavors
>>> Yields 30 cookies
-Prep: 20 min
-Bake: 12 min
- 2 C AP flour
- 1 tsp baking powder
- 1 tsp salt
- 2/3 C brown sugar
- 12 tbsp unsalted butter, softened
- 1 large egg, room temp
- 1 tsp vanilla extract
- filling: 1/2 C brown sugar + 1/4 C heavy cream + 1 tsp vanilla extract + 1/2 tsp salt + 1 C chopped toasted pecans
1) In a mixer, beat together the brown sugar and butter until light and fluffy. Add the egg, vanilla, and salt and mix until combined.
2) Add in the flour and baking powder and mix until a dough forms.
3) Put the dough into an airtight container and let rest overnight. Let it slightly soften before forming balls the next day.
4) Prepare the filling by mixing together the sugar, cream, vanilla, and salt. Fold in the pecans lightly last.
5) Preheat the oven to 350 F. Line two sheet pans with parchment or silpat.
6) Shape the dough into ~1 inch balls. Flatten the balls lightly and make an indentation with your thumb to make a small well. Chill the dough in the fridge before filling for best results.
7) Fill the well with the filling. Don’t overfill or it will spill.
8) Bake for 8-12 minutes until they are lightly browned. Remove and let cool from the oven for 2-3 minutes before attempting to lift from the cookie sheets.
9) Let the cookies fully cool to room temperature and store in an airtight container for up to 2 weeks or in the freezer for 3 months.