Pecan Pie Cookies are Easier than Pecan Pie

Por Sugar Spun Run · 90 min

Ingredientes

Modo de preparo

1. 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.
2. 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.
3. Cover the dough and chill for 30 minutes.
4. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
5. 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.
6. Immediately after baking, press the rounded back of a clean tablespoon into each cookie to make a wide indent. Cool the cookies completely.
7. 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.
8. 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.

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