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Pecan Pie Thumbprints Recipe
Pecan Pie Thumbprints Recipe photo by Taste of Home

Pecan Pie Thumbprints Recipe

Publisher Photo
A good buttery dough and nutty filling take time to make, but the results are so worth it. After munching on a few, I think you'll agree.— Peggy Key, Grant, Alabama
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 54 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, separated
  • 1/2 cup dark corn syrup
  • 2-1/2 cups all-purpose flour
  • FILLING:
  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • 3 tablespoons butter
  • 2 tablespoons dark corn syrup
  • 1/4 cup plus 2 tablespoons finely chopped pecans

Nutritional Facts

1 cookie equals 86 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 37 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to roll.
  2. For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate 30 minutes or until cold.
  3. Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment paper-lined baking sheets. In a small bowl, whisk egg whites; brush over tops.
  4. Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake 4-5 minutes longer or until edges are light brown.
  5. Cool on pans 5 minutes. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Pecan Pie Thumbprints in Taste of Home November 2013

Nutritional Facts

1 cookie equals 86 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 37 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Reviews for Pecan Pie Thumbprints

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 7, 2014

"Great flavour, but a bit time consuming to make. I thought they would be a bit thicker from the picture here, but mine were not. Might make again."

MY REVIEW
Reviewed May. 12, 2014

"Made this cookies for a high tea our church puts on. A very good cookie especially with tea. Since I made 240 of them, I made the dough and put it in the refrigerator overnight and also the pecan topping. So each part of the cookie was really cold. I also didn't indent the cookie since the topping was cold and I laid little dabs of them out ready to put on the cookie after the 5 minutes of baking. Very few overflowed. I also double the pecans so each cookie had more pecans and less sugar base. That's why very few overflowed. Everyone loved them!"

MY REVIEW
Reviewed Dec. 11, 2013

"What a tasty cookie! I didn't use parchment paper on the first tray and I regret that. The filling did ooze a little bit and made it hard to get out of the pan. The next tray went on paper and I had no problems."

MY REVIEW
Reviewed Nov. 24, 2013

"Very good and taste like pecan pie. The trick is everything must be kept cold. After rolling them, back into the fridge and on cold cookie sheets each time. Didn't bother with making an indentation for the filling, it had thicken and I just put it on top the cookie and gently pressed it in."

MY REVIEW
Reviewed Nov. 10, 2013

"These are adorable little cookies! They taste good too! You have to use more like 1/4 teaspoon of the filling or they will overflow and don't panic some of them will overflow anyway but they still taste good! I forgot to brush them with the egg white but it didn't make a difference. I will be adding this to my holiday baking!"

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