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Ultimate Pecan Pie Cookies Recipe
Explore the rich, buttery flavors of our Ultimate Pecan Pie Cookies, a delightful twist on a traditional favorite. Each cookie bursts with the essence of pecan pie, encapsulating the perfect balance of sweet and nutty in every bite. With this step-by-step guide, we will unveil the secrets to baking these exquisite cookies that are sure to captivate your taste buds and elevate your baking repertoire.
Ingredients Overview
For the Cookie Dough:
- 140 grams of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 115 grams of unsalted butter, room temperature
- 100 grams of light brown sugar
- 1 large egg
- 1 teaspoon of vanilla extract
For the Pecan Pie Filling:
- 200 grams of chopped pecans
- 100 grams of light brown sugar
- 85 grams of unsalted butter
- 50 ml of heavy cream
- 1/2 teaspoon of vanilla extract
Equipment Needed
- Mixing bowls
- Whisk
- Silicone spatula
- Baking sheet lined with parchment paper
- Saucepan
Preparation Steps
Step 1: Prepare the Dough
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a separate bowl, cream the butter and brown sugar until fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
Step 2: Make the Pecan Pie Filling
- Melt Butter and Sugar: In a saucepan, melt the butter with brown sugar over medium heat.
- Add Cream: Stir in the heavy cream and bring to a simmer.
- Mix in Pecans: Remove from heat and stir in the chopped pecans and vanilla.
Step 3: Assemble Cookies
- Shape Dough: Roll the dough into small balls and place them on the prepared baking sheet.
- Create Wells: Press down the center of each ball to form a well.
- Fill Cookies: Spoon the pecan mixture into each well.
Step 4: Baking
- Preheat Oven: Preheat your oven to 175°C (350°F).
- Bake: Place the cookies in the oven and bake for 12-15 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Serving and Storage Tips
- Serving: Serve these cookies warm for a gooey pecan pie experience, or enjoy them at room temperature for a firmer, crumblier texture.
- Storage: Store in an airtight container at room temperature for up to 5 days.
Frequently Asked Questions
Can I use maple syrup in the filling?
Yes, substituting brown sugar with maple syrup can add a rich, autumnal flavor to the filling. Adjust the quantity to ensure the consistency remains thick and caramel-like.
Are there any variations to this recipe?
Absolutely! Consider adding chocolate chips or drizzling melted chocolate over the cooled cookies for a decadent touch.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup softened butter and powdered sugar until light and fluffy.
- Beat in 1/2 teaspoon vanilla extract and salt.
- Gradually add in the flour and mix until combined.
- Roll dough into 1-inch balls and place them on the prepared baking sheet.
- Press an indentation into each cookie with your thumb.
- Bake for 12-15 minutes or until the edges are golden brown.
- While the cookies bake, prepare the pecan filling by combining chopped pecans, brown sugar, heavy cream, 1 tablespoon butter, and 1/2 teaspoon vanilla extract in a small saucepan.
- Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes.
- Spoon the pecan mixture into the indentations of the cookies as soon as they come out of the oven.
- Let the cookies cool on a wire rack.