Cookies and Pecan Pie, could it get any better?! Definitely not, these Pecan Pie Cookies are heavenly - seriously so delicious. The best part is, they are quick and so easy to make. If you need the perfect cookies for a Holiday party, potluck or to give as a gift, this is it!
Soft, shortbread cookie pies, filled with a delicious spiced pecan pie filling. Everything you could want for the Holidays in one tasty package.
I’d love to hear how you like it, so please rate and/or comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients you'll need:
- Butter
- Granulated sugar
- Egg yolk
- Vanilla extract
- All purpose flour
- Cornstarch
- Brown sugar
- Pecans
- Heavy cream
- Cinnamon
- Nutmeg
- Salt
Equipment:
- Stand or Hand mixer
- Small pot
- Baking sheets
- Measuring cups and spoons
- Whisk
- Bowls
Instructions:
Shortbread Cookies:
Preheat the oven to 350F. Line a baking sheet with parchment paper and set it aside.
In a stand mixer or using a hand mixer, cream the butter and granulated sugar until light, fluffy and creamy. Add in the egg and the vanilla and mix until fully incorporated.
Add the Flour and Cornstarch to the dough and mix only until just combined.
Measure 2oz. of cookie dough, roll it into a ball and place it on a prepared cookie sheet. Using a tablespoon measuring spoon, create an indentation in the cookie dough ball.
Bake in the cookies for 12-15 minutes. While the cookies are still warm, use a ¼ cup measuring cup to slightly press down on the cookie to help create a "pie crust" shape. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack.
Pecan Pie Filling:
Add butter, brown sugar and pecans to a medium saucepan and cook over a medium heat until sugar is dissolved, about 2-3 minutes. Stirring occasionally.
Add in the cinnamon, nutmeg, salt and vanilla, and stir to combine. Slowly pour in the heavy cream and stir until fully incorporated. Cook for 1 minute and then remove from the heat.
Once the cookies are cool, top with pecan pie filling and let cool completely.
If you like this recipe, why not try these?
Pecan Pie Cookies
Ingredients
Shortbread Cookies:
- 1 cup butter softened
- ⅔ cups granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 ¼ cups all purpose flour
- 2 tsp cornstarch
Pecan Pie Filling:
- 5 Tbsp butter
- ⅔ cup brown sugar
- 1 & ¼ cup pecans chopped
- 1 tsp vanilla extract
- ⅓ cup heavy cream
- ¼ tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
Instructions
Shortbread Cookies:
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set it aside.
- In a stand mixer or using a hand mixer, cream the butter and granulated sugar until light, fluffy and creamy. Add in the egg and the vanilla and mix until fully incorporated.
- Add the Flour and Cornstarch to the dough and mix only until just combined.
- Measure 2oz. of cookie dough, roll it into a ball and place it on a prepared cookie sheet. Using a tablespoon measuring spoon, create an indentation in the cookie dough ball.
- Bake in the cookies for 12-15 minutes. While the cookies are still warm, use a ¼ cup measuring cup to slightly press down on the cookie to help create a "pie crust" shape. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack.
Pecan Pie Filling:
- Add butter, brown sugar and pecans to a medium saucepan and cook over a medium heat until sugar is dissolved, about 2-3 minutes. Stirring occasionally.
- Add in the cinnamon, nutmeg, salt and vanilla, and stir to combine. Slowly pour in the heavy cream and stir until fully incorporated. Cook for 1 minute and then remove from the heat.
- Once the cookies are cool, top with pecan pie filling and let cool completely.
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