We held a vote again this month to determine the cookie that we would all bake for November’s Cookie Carnival. I do have to admit that this wasn’t the cookie that I had voted for (gingersnaps with pumpkin dip). Nevertheless, all the cookies sounded amazing, so I wasn’t too concerned with which would be the winning recipe. This recipe was submitted by Jen at Beantown Baker.
These cookies were amazing for 2 reasons: 1) bite sized pecan pie, who can refuse that? 2) they were very, very easy to make. As a student, I only work afternoon-evening shifts during the week because of class. After coming home from class one day last week, I was acutally able to make this recipe from start to finish in about an hour befor work. That worked out great because the cookies got there just in time for my co-workers to have a sweet bite on the way home. I’m pretty sure they enjoyed them because I probably got more compliments on these that I ever have on any recipe I’ve taken in to work and that includes my mom’s recipe for chewy chocolate chip cookies!
The recipe states that it yields about 3 dozen cookies. I got almost exactly that amount – 35 to be exact although I did have extra topping. This may be the only bad thing about it – if you are planning to take them anywhere, I would definately double the recipe! Enjoy!
Pecan Pie Cookies – Jen at Beantown Baker (Land’O Lakes)
3/4 c. butter, softened
1 c. firmly packed brown sugar
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking powder
1 c. chopped pecans
1/2 c. firmly packed brown sugar
1/4 c. whipping cream
1 tsp. vanilla
Heat oven to 350 degrees. Combine all cookie ingredients except flour and baking powder in a large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Shape dough into 1-1/4 inch balls. Place 2 inches apart on a baking sheet. Make indentation in the center of each cookie with your thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in a small bowl; fill each cookie with 1 rounded teaspoon. Bake for 8-12 minutes or until lightly browned. Cool 1 minute. Remove from cookie sheet to wire rack to cool completely.
Yield: 3 dozen