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    Pecan Pie Cookies

    · 10 Comments

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    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?

    • Candied Pecans
    • Caramel Crunch Cake
    • Apple Pie Jam
    • Cherry Pie Pops
    • Apple Cheesecake Cookies

    Pecan Pie Cookies

    Buttery shortbread cookies topped with a pecan pie filling and they taste just like the classic pie you love so much!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Cooling time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 9 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.
    Keyword Cookies, Fall, Holiday, Pecan Pie, Thanksgiving
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    Reader Interactions

    Comments

    1. Mary Ortega says

      March 05, 2023 at 5:57 pm

      5 stars

      Very easy recipes to follow. Results are amazing 🤩

      Reply
      • tarynstastingtable says

        March 05, 2023 at 8:30 pm

        Thank you so much Mary! I'm so happy you enjoyed them. They are truly one of my favorites.

        Reply
    2. Valentina says

      March 06, 2023 at 12:18 pm

      How long in advance can I make these cookies before consuming. As my concern is shortbread cookie base may get soggy if I make them 4/5 days in advance .

      Reply
      • tarynstastingtable says

        March 06, 2023 at 1:44 pm

        Hi Valentina,

        They should maintain freshness for a couple of days, but I wouldn't recommend anything longer.
        Enjoy!

        Reply
    3. Marissa Sullivan says

      March 20, 2023 at 2:47 pm

      How far in advance can I make the dough? I’d like to prep these early in the week and bake them the day before a dinner party.
      Would the dough last in the fridge for 4 days?
      What a bought the filling, could it be made ahead as well?

      Reply
    4. Minerva Torres says

      July 06, 2023 at 7:18 am

      Only 9 cookies? Really? That’s all this makes? 🙂

      Reply
    5. Beckie says

      July 31, 2023 at 2:05 pm

      Is this made with salted or unsalted butter please?

      Reply
    6. Beckie says

      July 31, 2023 at 2:07 pm

      5 stars
      Does this recipe call for salted or unsalted butter please? Thank you.

      -Beckie

      Reply
      • tarynstastingtable says

        July 31, 2023 at 2:09 pm

        Hi Beckie, I usually use unsalted, but either one would work fine. I would just use less salt in the pecan pie mix. Enjoy!

        Reply
    7. Debbie says

      September 05, 2023 at 8:53 am

      How far in advance can the cookie dough be made and how is stored? Can the pie filling be made in advance? After the cookies are made how are they stored and how long will they stay fresh? Do the cookies freeze well?

      Reply

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    Hi, I'm Taryn and welcome to Taryn's Tasting Table! I love to create beautiful imagery and easy and approachable recipes that anyone can do. Let's get baking!

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