Mini Pecan Pie Cookies
Things you'll need
Sugar Cookie- 1 1/4 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons unsalted butter
- 1/3 cup dark corn syrup
- 1/4 cup dark brown sugar
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 teaspoon cinnamon
Equipment
- Mini cupcake tray
- Rolling pin
- 2 1/4-inch circle cookie cutter
- Hand mixer
Let's get started!
- Sugar Cookie Dough: In a medium bowl, whisk together the flour, baking soda and baking powder. Set aside.
- In a large bowl using the hand mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, mix until combined.
- Add the flour mixture, mix until no flour streaks remain.
- Use your hands to press dough into a solid ball and pat down into a disk 1/2" inch thick. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375F°. Prepare the mini cupcake tray by coating with shortening.
- Roll out the dough to 1/8" inch thick. Use the 2 1/4" inch cutter to cut cookies. Press the dough rounds into the tray cavities.
- Bake until the edges are light, 6 to 7 minutes. Use the handle of a wooden spoon to press down the cookie where it puffed in the middle to make room for the filling. Let cool.
- Pecan Filling: Brown the butter by placing the 1 1/2 tablespoons of unsalted butter into a small heatproof bowl. Cover with a plate and microwave in 30 second increments, mixing between each. The butter should be brown in about 2-3 minutes.
- In a small bowl, mix together the corn syrup, brown sugar, browned butter, egg and vanilla extract until fully combined. Mix in the chopped pecans.
- Fill the baked shells with the filling, making sure to mix it before scooping so the ingredients remain incorporated.
- Bake for 8-10 minutes, until the centers puff and are baked through.
- The centers will drop down to level with the cookie crust as they cool. Cool for 20 minutes before serving.
Written By Rosanna Pansino