Description
Tender butter cookies with a gooey pecan pie filling, combining two classic desserts into bite-sized treats.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- ½ cup brown sugar
- ¼ cup corn syrup
- ¼ teaspoon salt
Instructions
- Mix flour, butter, sugar, egg, and vanilla until dough forms. Chill 30 minutes.
- Shape into 1-inch balls with thumb indentation.
- Combine pecans, brown sugar, corn syrup, and salt for filling.
- Fill indentations with pecan mixture.
- Bake at 350°F (175°C) for 12-15 minutes until edges are golden.
Notes
- Store in airtight container up to 5 days
- Dough can be frozen for 2 months
- Allow cookies to cool completely before storing
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 225
- Sugar: 12g
- Sodium: 45mg
- Fat: 14g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g