My family loves pecans. In fact, we have pecan pie at Thanksgiving and this pecan pie cookies recipe at Christmas! —Julie McQuiston, Bradenton, Florida
Pecan Pie Cookies
Pecan Pie Cookies Tips
What are some variations of this pecan pie cookies recipe?
Try adding different types of toppings, like toasted coconut, caramel drizzle or vanilla frosting.
How do you store pecan pie cookies?
Like other cookie recipes, you can store these pecan pie cookies for three to five days at room temperature in an airtight container.
Can you make these pecan pie cookies ahead of time?
Yes, you can make these cookies ahead of time. Just wait to frost once you're ready to enjoy!—Christina Herbst, Taste of Home Assistant Digital Editor, and Rashanda Cobbins, Taste of Home Food Editor
Pecan Pie Cookies
Prep Time
45 min
Cook Time
10 min
Yield
3 dozen
Ingredients
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1 large egg temperature
- 2 teaspoons vanilla extract, divided
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- FILLING:
- 1 cup finely chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup heavy whipping cream
- Frosting of choice, optional
Directions
- Preheat oven to 350°. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- 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 indentations.
- Bake for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. If desired, top with frosting.
Nutrition Facts
1 cookie: 128 calories, 7g fat (2g saturated fat), 8mg cholesterol, 50mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.
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