Pecan Pie Thumbprint Cookies

So good they belong on your Grandma’s table at Thanksgiving!

 

1 cup packed light brown sugar

¾ cup salted butter

1 large egg

1 tsp. Cookie Nip

2 ½ cups all-purpose flour

1 tsp. baking powder

 

Pour all ingredients in a bowl and mix. The dough will not be dry but you can roll it into balls without it sticking to your hands. Roll 1.5” dough balls and place them 2 inches apart on a baking stone. Using your fingertip, make a well in the middle of each cookie. Set aside. Filling 1 cup of pecans, finely chopped, salted and toasted ½ cup packed brown sugar 4 tablespoons heavy cream (you can substitute 2 tablespoons milk) 1 teaspoon Cookie Nip Stir ingredients together. The mixture will not be wet, just thick. Scoop about a half-teaspoon into the center of each cookie. Bake at 325 for 15 minutes or until the edges of the cookies begin to brown.

 

Store in a snap top container for three days or freeze for a month.

 

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