Pecan Pie Cookies

Yield: Approximately 8 - 9 cookies.

Dough

  • 1 cup softened unsalted butter

  • 1 cup packed light brown sugar

  • ½ cup white sugar

  • 2 eggs

  • ½ teaspoon vanilla

  • 3½ cups all-purpose flour

  • ¼ cup cornstarch

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

Topping

  • ⅔ cup packed light brown sugar

  • ½ cup unsalted butter

  • ⅓ cup dark corn syrup

  • ¼ teaspoon salt

  • 1 heaping cup chopped toasted pecans

  • 2 tablespoons heavy cream

  • 1 teaspoon vanilla

Directions

  1. Cream butter and sugars. Incorporate eggs and vanilla.

  2. Combine dry ingredients separately; gradually mix into dough. Chill 30 minutes.

  3. Roll 2-tablespoon portions; space 2 inches apart on parchment.

  4. Bake at 350°F for 12–14 minutes, until edges begin browning.

  5. Immediately press broad hollows into hot cookies using a rounded spoon. Cool completely.

  6. Heat topping sugar, butter, syrup, and salt, stirring, to 236–240°F.

  7. Off heat, stir in pecans, cream, and vanilla. Wait 5 minutes, then fill cookies. Let set.