Empty My Fridge
Pecan Pie Cookies are Easier than Pecan Pie
Ingredients
- Butter1 ½ cups
- Brown sugar1 ⅔ cups
- Sugar½ cups
- Egg2
- Vanilla1 ½ tsp
- Flour3 ½ cups
- Cornstarch¼ cups
- Baking powder2 tsp
- Baking soda½ tsp
- Salt1 ¼ tsp
- Corn syrup⅓ cups
- Pecan · chopped toasted1 cup
- Heavy cream2 tbsp
- Cookie
Instructions
- Beat the butter and sugars with an electric mixer for several minutes until light and fluffy. Add the eggs and vanilla and stir to combine.
- Whisk together the flour, cornstarch, baking powder, baking soda and salt. Add to the wet mixture gradually, stirring well after each addition, and scrape the bowl so everything is combined.
- Cover the dough and chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop 2-tablespoon (45 g) portions, roll each into a smooth ball, and place them at least 2 inches (5 cm) apart. Bake 10–12 minutes, until the bottom edges just start to turn light brown.
- Immediately after baking, press the rounded back of a clean tablespoon into each cookie to make a wide indent. Cool the cookies completely.
- In a medium saucepan over medium-low heat, combine the sugar, butter, corn syrup and salt, stirring often until it boils and reaches 236–240°F (113–116°C), about 5–10 minutes.
- Remove from heat and immediately stir in the pecans, cream and vanilla. Let sit 5 minutes, then spoon a rounded tablespoon into each cooled cookie's indent and let set completely.
Summarized from Sugar Spun Run's video. Watch it for the details.
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