Description
These buttery shortbread cookies feature a rich, gooey pecan pie filling, capturing all the nostalgic flavors of a classic Southern tart in a convenient, bite-sized form. They are the perfect time-saving treat for holiday platters or a cozy afternoon snack.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup raw pecans, finely chopped
- 1/2 cup dark corn syrup
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, 1/2 cup brown sugar, and granulated sugar with a handheld mixer for 2-3 minutes until light and fluffy.
- Add the flour and salt, mixing on low speed, then stir in the milk and 1 teaspoon vanilla extract until a cohesive dough forms.
- Roll the dough into balls using a medium scoop and place them on the prepared sheets; use your thumb to create a deep indention in the center of each.
- Bake for 12 to 15 minutes, rotating the pans halfway through, until the edges are lightly golden.
- In a medium pot, simmer the chopped pecans, remaining 1/2 cup brown sugar, corn syrup, and 2 tablespoons butter for 5 minutes, then stir in the heavy cream and simmer for 2 more minutes.
- Stir the remaining 1/2 teaspoon vanilla into the filling, then carefully spoon the mixture into the centers of the warm cookies and allow them to set for 15 minutes.
Notes
To ensure the best texture, make sure your pecans are very finely chopped so the filling settles evenly into the thumbprint indentions. If the dough feels too soft to roll, chilling it in the refrigerator for 10 minutes can help you achieve perfectly round cookies with clean, professional edges.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American