Greetings, fellow food enthusiasts! Today, we’re diving into the world of sweet delights with a recipe that’s sure to tantalize your taste buds and leave you craving more – Pecan Pie Cookies. Imagine the rich, buttery flavor of pecan pie wrapped in a convenient, bite-sized cookie. This recipe is perfect for anyone who loves the classic taste of pecan pie but wants a portable, shareable treat. Whether you’re a seasoned baker or a kitchen novice, these cookies are a breeze to make and are bound to impress your friends and family.
Ingredients
To embark on this culinary adventure, gather the following ingredients:
- 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
- 2 tablespoons melted butter
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 2 eggs
- 1/8 teaspoon salt
- Optional: 1/4 cup semi-sweet or milk chocolate chips for decorating.
Directions
Now, let’s get down to the nitty-gritty of creating these delectable Pecan Pie Cookies:
- Preheat the Oven: Set your oven to 400 degrees to ensure the perfect bake.
- Prepare the Pecan Filling: In a large non-stick pan, combine melted butter, chopped pecans, brown sugar, corn syrup, eggs, and a pinch of salt. Cook on the stove top over medium-low heat until the mixture thickens. Aim for a consistency similar to pudding – not too dry, just thick enough to hold together.
- Unroll the Dough: Take your prepared single pie crust (whether homemade or store-bought), and using a 3-inch cookie cutter, cut out circles. Gently fold about a quarter to a half-inch up on the edges of each circle.
- Fill and Bake: Spoon 1 tablespoon of the pecan mixture into the center of each dough circle. Place the filled circles on a parchment-lined pan and bake for 8 minutes or until the filling is just set.
- Chocolate Drizzle: Once the cookies have cooled on a wire rack, enhance their visual appeal by drizzling melted chocolate over the top. Simply place chocolate chips in a small Ziploc bag, microwave for about 15 seconds, snip off a tiny corner of the baggie, and drizzle away.
Kitchen Equipment Needed
Before you embark on this delightful journey, make sure you have the following kitchen equipment:
- Non-stick pan
- 3-inch cookie cutter
- Parchment paper
- Baking pan
- Wire rack
- Microwave-safe Ziploc bag
Tips and Tricks
- Shortcut Alert: Opt for a store-bought single pie crust for a quick and easy version of this recipe.
- Perfect Pecans: Toast your pecans before adding them to the filling for an extra layer of flavor.
- Make-Ahead Friendly: Prepare the pecan filling in advance and store it in the fridge. When you’re ready to bake, simply fill the dough circles and pop them in the oven.
Recipe Variations
Feel free to get creative with this recipe! Here are a few variations to consider:
- Nut Lovers: Swap out pecans for your favorite nuts, like walnuts or almonds.
- Fruity Twist: Add a teaspoon of orange zest to the pecan filling for a citrusy kick.
- Spice it Up: Incorporate a dash of cinnamon or nutmeg into the filling for a warm, comforting flavor.
FAQ
Can I freeze Pecan Pie Cookies?
Absolutely! Once baked and cooled, these cookies freeze beautifully. Place them in an airtight container with layers separated by parchment paper to prevent sticking. When ready to enjoy, simply thaw at room temperature.
How long do leftovers last?
If there are any leftovers (which is a big if!), store them in an airtight container at room temperature for up to 3 days. For an extended shelf life, keep them in the refrigerator for up to a week.
What’s the best way to reheat Pecan Pie Cookies?
Pop them in a preheated oven at 350 degrees for about 5 minutes to restore that fresh-baked taste. Be cautious not to overheat, as you want to maintain the gooey goodness of the pecan filling.
Pairing Suggestions
These Pecan Pie Cookies are a versatile treat that pairs well with various beverages. Whether you’re a coffee connoisseur or a tea enthusiast, these cookies are your perfect companion. For an indulgent experience, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream.