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

Pecan Pie Thumbprints Recipe

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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 + cooling
MAKES:54 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 54 servings


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, separated
  • 1/2 cup dark corn syrup
  • 2-1/2 cups all-purpose flour
  • 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.


  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

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Reviewed Nov. 29, 2015

"I followed the recipe exactly, but had some problems with the execution. After the first batch failed, I changed to a thicker baking sheet, baked the cookie almost completely before putting 1/4 tsp of filling into an indentation, then put the sheet back in the oven for just another minute. I skipped the egg wash after the first batch as well. The cookie tasted very good. *Next time I will add 1/2 tsp of baking powder to make them rise a bit, and use the whole egg in the batter."

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."

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!"

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."

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."

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