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
Ingredients
- 1 cup butter, softened
- 1/2 cup Sugar In The Raw
- 2 large 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
Reviews
This recipe was from Southern Living back in the late 80s. I've made it every Xmas since then. One of my all time favorites! Just make sure they're refrigerated first!
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.
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.
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!
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.
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.
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!
These were far from what I call a cookie. The topping tasted great, but the cookie itself was awful. It tasted too much like flour. Also the topping does not stay on the cookie no matter how much you "imprint" it before hand. The pecans stay on top but the gooey sugary stuff runs off onto the pan and burns. I will not be making these again. I now have a mess to clean up in the kitchen for some cookies that were not worth the time or effort.