Introduction
Indulge in the delightful and nutty goodness of Pecan Thumbprint Cookies, a classic treat that is perfect for any occasion. These cookies are buttery, sweet, and filled with a delicious pecan center that will leave you craving for more.
Why Make This Recipe
Pecan Thumbprint Cookies are a favorite among cookie lovers for their rich flavor and irresistible texture. Made with simple ingredients and easy-to-follow steps, these cookies are sure to be a hit at any gathering or as a special treat for yourself.
How to Make Pecan Thumbprint Cookies
Ingredients:
- 1 cup butter (2 sticks), room temperature
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 ¼ cup flour
- 2 teaspoons cornstarch
- 1 teaspoon salt
- ⅓ cup granulated sugar, for rolling
Filling:
- 1/4 cup powdered sugar
- 3 tablespoons corn syrup
- 3 tablespoons butter
- 1/2 cup finely chopped pecans
Directions:
- In a large bowl, beat butter and both sugars until light and creamy.
- Add egg yolk and vanilla and mix until fully combined.
- Sift together flour, cornstarch, and salt in a small bowl. Slowly mix dry ingredients into the wet until just combined. Dough will be crumbly.
- Roll dough into smooth 1 ½ tablespoon sized balls and roll in remaining sugar. Press your thumb into the center of each cookie dough ball to create an indent.
- Place dough balls in the freezer for 30 minutes.
- Prepare the filling: Add powdered sugar, butter, and corn syrup to a small saucepan. Bring to a gentle boil, stir in chopped pecans, then remove from heat. Allow filling to cool.
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Arrange cookies and spoon filling into the center.
- Bake for 9-11 minutes or until cookies are just starting to turn golden.
How to Serve Pecan Thumbprint Cookies
Serve these cookies warm or at room temperature, allowing the pecan filling to ooze slightly. Pair them with a glass of milk or a cup of hot tea for the perfect snack.
How to Store Pecan Thumbprint Cookies
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months.
Tips to Make Pecan Thumbprint Cookies
- Make sure the butter is at room temperature for easier mixing.
- Do not overmix the cookie dough to prevent toughness.
- Press the thumb gently into the dough to create a well for the filling.
Variation
For a twist on the classic recipe, you can substitute the pecans with other nuts like almonds or walnuts for a different flavor profile.
FAQs
- Can I use margarine instead of butter in this recipe?
- It’s best to use butter for the rich flavor and texture it provides in these cookies.
- Can I skip the corn syrup in the filling?
- Corn syrup helps create the sticky texture of the filling; however, you can try using maple syrup or honey as an alternative.
- Can I double the recipe to make more cookies?
- Yes, you can easily double or triple the ingredients to make a larger batch of cookies for sharing or storing.
