TOTAL TIME: Prep: 45 min. Bake: 10 min./batch
MAKES: 36 servings


  • 3/4 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Nutritional Facts

1 each: 128 calories, 7g fat (2g saturated fat), 8mg cholesterol, 50mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball. Combine filling ingredients; spoon into cookies.
  3. Bake at 350° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.
Originally published as Pecan Pie Cookies in Taste of Home Christmas Annual Annual 2009, p136

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elmarcam User ID: 3360472 171284
Reviewed Dec. 10, 2010

"Awesome cookie. I make this every year for my Christmas plates. I have to hide them or my family will devour them before my plates are done and I end up having to make more. But, that's okay."

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