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Pecan Pie Thumbprints

 Pecan Pie Thumbprints
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
54 ServingsPrep: 30 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 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


  • 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.
  • 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.
  • 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.
  • Bake 5 minutes. Remove from oven. Gently press an indentation in
  • center of each cookie with the end of a wooden spoon handle. Fill

2 of 2

Pecan Pie Thumbprints (continued)

Directions (continued)

  • each with a scant 1/2 teaspoon pecan mixture. Bake 4-5 minutes
  • longer or until edges are light brown.
  • Cool on pans 5 minutes. Remove to wire racks to cool. Yield: 4-1/2
  • dozen.
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.