Pecan Pie Cookies Recipe - Allrecipes.com
Pecan Pie Cookies Recipe
  • READY IN hrs

Pecan Pie Cookies

Recipe by  

"Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly different. You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie mix!"

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
  2. Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
  3. Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
  4. Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2009

these are very good and would make them again. I used miniature muffin cup pan. A tip would be to make sure there is a good amount of dough on the bottom when shaped in the pan.

 
Most Helpful Critical Review
Jul 11, 2011

These cookies tasted OK, but the filling was way too hard and sticky prepared as directed. I think the problem is in the amount of time it was boiled before being put in the cookie crust. When I took it out if the frdge after cooling it was like a rock and I had to microwave it to be able to get pieces off. Thanks anyway.

 

20 Ratings

Jan 13, 2010

I am only going to comment on the filling since I used my own pastry for this recipe. I prepared the filling according to the dircections. However, when I make these cookies again, I will not pre-cook the filling. Doing so can make the filling too hard/chewy in the even that the cookies over bake, and it is easy to over bake these so watch carefully. When I make these again I will simply combine the ingredients and fill as per the recipe directions. Do not be tempted to use more than the specified amount of filling or the filling will bubble out of the muffin cups as the cookies bake. I also feel the filling could benefit from some flavoring. I added 1 1/2 teaspoons dark rum and 3/4 teaspoon vanilla. The addition of these 2 ingredients really made for some delicious cookies. With some changes, this is a very tasty cookie that is certainly worth making.

 
Dec 22, 2009

very very good cookies

 
Feb 25, 2010

Yummy, beautiful and easy! I will be making these A LOT. Double the filling. It's not quite enough. I ended up filling half of the shells with cherry pie filling. Those were also very tasty.

 
Dec 23, 2012

These were absolutely delicious! Just like mini pecan pies. My husband, kids and I could not enjoy them fast enough......will be making them for many years to come! Thank you for sharing...

 
Dec 16, 2010

This is pretty good, I like the crust because its sweeter then most but the filling needs some tweaking I think. All in all thought its pretty good and I will make it again.

 
Feb 08, 2011

These cookies were delicious. I didn't change a thing.

 

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Nutrition

  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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