Pecan Pie Cookies

by Sheryl

Pecan Pie Cookies have a flaky, thin chip and we like this delightful pecan pie filled with caramel. These cookies are perfect for any event! In cookies, pecans are good, but they are different from cookies you used to eat. These cookies are flaky with a layer of the incredible nutty, caramel-filled pie we love. Surprisingly fast and easy to prepare.

Ingredients:

1/4 cup butter
1/2 cup confectioners’ sugar
3 tbsp light corn syrup
3/4 cup finely chopped pecans
2 cups all-purpose flour
1 tsp baking powder
1 cup brown sugar, packed
3/4 cup butter, softened
1 egg
1 tsp vanilla extract

Directions:

1. In a bowl, melt the butter 1/4 and add sugar and maize syrup until the sugar is dissolved. Bring to a boil, stir, and combine well over medium heat. Remove frequently. Cool the mixture to freeze for 30 minutes.

2. Preheat oven at about 175 degrees C (350 degrees F). Mix flour and baking powder in a bowl until fully combined, then set aside.

3. Put in a large bowl with a medium speed electric mixer, 3/4 pot of butter, egg, and vanilla extract until mixture is creamy, about 2 minutes. Blow in the flour mixture gradually until mixed well. Remove approximately 1 dough tablespoon, and roll it into a ball. Put the dough on the bottom of the cupcake cup and use your thumb to press it in a small pie crust shape and wall the cupcake cup’s sides with 1/4 inch. The remaining dough is repeated. Put around one teaspoon of prepared pecan filling in each small crust.

4. Bake the cookie shells lightly brown in the preheated oven for 10-13 minutes. After ten minutes, watch closely. Cool the cookies 5 minutes before the cooling in the cupcake pots to remove the wire rack.

Tip:

These cookies can be pre-produced and stored for up to three months in the freezer. Place the cookies in tight-fitting containers that separate the waxed paper layers.

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