Ingredients: |
Ingredients: For the Cookie Base:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp salt
For the Pecan Filling:
1/2 cup chopped pecans
1/4 cup brown sugar, packed
1/4 cup light corn syrup
1 tbsp unsalted butter, melted
1/2 tsp vanilla extract
Pinch of salt
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Directions: |
Directions:Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined.
Add the flour and salt to the wet ingredients, stirring until just combined. The dough will be slightly crumbly but should hold together when pressed.
Scoop out tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each ball.
In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Mix well until the filling is sticky and combined.
Spoon a small amount of the pecan filling into each indentation, filling to the top.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Details:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 120 per cookie
Servings: 18 cookies |
This recipe for Pecan Pie Cookies is from