These were a huge hit at Katherine’s work party. The recipe is adapted from the 2014 Christmas with Southern Living book. The original calls for pecans in the crust and we were running low. A bit of bourbon in the filling wouldn’t be a bad idea either… We’ll just have to make these again next Christmas.
Pecan Pie Cookies
For the Shortbread
- 1 1/4 cups butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup brown sugar
- 3 tbsp butter, melted
- 5 tbsp light corn syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 large egg yolks
- 1 3/4 cup chopped pecans
Grease two mini muffin tins (24 in all) or three standard muffin tins (18 in all). Set aside. Mix ingredients for filling in a large bowl and set aside. Beat butter at medium speed until creamy. Gradually add powdered sugar. Add salt, then the flour in batches. Shape dough into balls to fit the bottoms of the muffin pans you’re using. Push the dough into the cups to create a well. Spoon about a tablespoon into each indentation. Bake at 350 for about 15 minutes until the edges are lightly browned. Cool in pans. The dough is fragile. Use a knife to loosen the edges once the cookies are cooled and ready to be plated.
As much as I love pecan pie, but a slice is just too rich for me. These cookies, though, solve that problem. If only I could stop eating after one. 🙂
I love these. I’ve made these several times. Since in our house, I’m the only one who eats pecan pie, these are great for me. I can freeze them and eat them as single servings — just for me.
I just love taking an old favourite and shaking it up like you did with these beauties! Well done.
Bourbon yes, or maybe some ginger brandy? Hmmmmm? Mmmmmmm!
for reasons known only to the computer fairy, my like button no longer works…But I sure like these! Never miss any of your recipes!
Cute sweet little things! The folks at my department would be VERY happy if I baked a batch for them…
since Christmas this year is just me and hubby, we’ll keeping it very low key and simple – no desserts or sweets, we’ve had enough over the past week… so many get-togethers!