Tuesday, March 29, 2011

Pecan Pie Cookies

Don't get me wrong, I love Pecan Pie as much as the next girl, but sometimes the buttery crust and decadent filling feel slightly excessive.
Using a basic sugar cookie base, these scrumptious snacks are filled with a topping that packs all the flavor of pecan pie.
Definitely a unique spin on a classic!

1.5 Cups Packed Brown Sugar
3/4 Cup Butter, Softened
1 Egg
2 t Vanilla
2 Cups All-Purpose Flour
1 t Baking Powder
1 Cup Chopped Pecans
1/4 Cup low-fat milk (use heavy cream or whole milk if you're feeling decadent)

1.)  Heat oven to 350 degrees.
2.)  Combine 1 Cup Brown Sugar, butter, egg, & 1 t vanilla.  Slowly add in flour & Baking powder.
3.)  Shape dough into 1.5 inch balls and place 2 inches apart on ungreased cookie sheets lined with wax paper.
4.)  Use thumb to make an indentation in the center of each cookie.
5.)  In a small bowl, combine chopped pecans, 1/2 cup brown sugar, 1 t vanilla, & milk.  Spoon filling into cookie indentation.
6.)  Bake 8-12 minutes, until lightly browned.


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