Pecan Pie Cookies

I'm such a sucker for cookies that are made to taste like other desserts. (Check out this or this if you have any question about that.) In fact, I bought the cookbook that this recipe was in just so I could try it. Luckily, it didn't disappoint. The bottom part of the cookies is rich and buttery, and the layer of toasted pecans in a sweet syrup is just delicious. In fact, I could eat the little pecan/sugar balls that go on top of the cookies by themselves. Well, actually not "could" and more like "did". These are definitely a cookie to make with a friend since they have some time consuming steps, but they make a delicious and pretty cookie for a holiday platter.

Pecan Pie Cookies


1 cup butter, softened
1/2 cup sugar
1/2 cup dark corn syrup
2 large eggs, separated
2 1/2 cups all-purpose flour
1/4 cup butter
1/2 cup powdered sugar
3 T dark corn syrup
3/4 cup finely chopped pecans


1. Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour; cover and chill 1 hour.

2. Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 2 T corn syrup. Cook, stirring often, until mixture boils. Remove from heat. Stir in pecans; chill 30 minutes. Shape mixture by heaping 1/2 teaspoonfuls into 1/4-inch balls. Flatten slightly and set aside.

3. Preheat oven to 350 degrees. Shape cookie dough into 1-inch balls; place 2 inches apart on baking sheets and flatten slightly. Beat egg whites until foamy; brush on dough balls.

4. Bake at 350 degrees for 6 minutes. Remove from oven and place pecan discs on center of each cookie. Bake 8-10 more minutes, or until lightly browned. Let cool 5 minutes on baking sheets before removing to wire racks to cool completely.

Yield: 4 dozen cookies

Recipe Source: Southern Living Classic Southern Desserts

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