Pecan Pie Cookies

November’09 Cookie Carnival Challenge


The November challenge of the Cookie Carnival was put to vote and the winner cookie was Pecan Pie Cookies! Jen from Beantown Baker was the one who submitted the recipe...Thanks Jen!. I wanted to try these the moment I saw the challenge and enjoyed baking them as pecan is not easily available but canned verities which are quite expensive are available in few selected shops…Here I found a can of slightly toasted & salted pecan in a shop despite being quite expensive … I really wanted to try it so I did. Usually when trying a new recipe I do it on the school days cause then my nieces and nephews are busy in school and won’t bug me by saying are they done yet? Are they done yet? after every 2 minutes…while they were in school I started with my baking and the first batch was ready when they all arrived from school…my 9 year old niece came running said ok hand over whatever you baked today I was like you just came go wash up then have them she said she does not trust anyone so she wants her share now!..she took the 1st try as it is our deal the 1st batch is always goes to her and it’s up to her either she wants to share or not as everyone was waiting cause they could smell the lovely and tempting aroma so my niece had no choice but to share and wait for the other batch. I must admit they were good so good that they made me bake them every 2nd day and I substituted the pecan for walnuts and still they tasted amazing.
I had no problem baking them…the recipe was quite simple and easy plus the taste was heavenly. These cookies were really enjoyed by me & my family..Thank you for this challenge.

Pecan Pie Cookies - from Land O Lakes - makes ~3 dozen
Cookie Ingredients:
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder

Filling Ingredients:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1 tsp vanilla

Heat oven to 350°F.
Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets