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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pecan Pie Thumbprints Recipe

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This recipe for Pecan Pie Thumbprints is from How to Cook in Granny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. butter, softened
1/2 C. sugar
2 eggs, separated
1/2 C. dark corn syrup
2 1/2 C. all purpose flour

Filling:
1/4 C. plus 2 T. powdered sugar
3 T. butter
2 T. dark corn syrup
1/4 C. plus 2 T. finely chopped pecans
Directions:
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to roll.

For filling, in a small saucepan, combine powdered sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate 30 minutes.

Preheat oven to 375º. Shape dough into 1 inch balls; place 2 inches apart on parchment paper-lined baking sheets. In a small bowl, whisk egg whites; brush over tops.

Bake 5 minutes. Remove from oven. Gently press in indentation in the center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 t. pecan mixture. Bake 4 - 5 minutes longer or until edges are light brown.

Cool on pans 5 minutes. Remove to wire racks to cool.
Number Of Servings:
Number Of Servings:
4 1/2 dozen

 

 

 

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