
If you ran out of time to make your pecan pie this year, then these thumbprint cookies look and taste just like mini pecan pies, and take far less time. The shortbread cookie is crispy and buttery to mimic the crust and the filling is essentially the same as what you would find in a pecan pie—this is just the no-bake version. These can be made on the same day without worrying about chill times or stressing over pie crust crimps. They’re a perfect little sweet treat to end a big heavy Thanksgiving meal on and a fun fall alternative to the classic jam thumbprint cookie.
Make Ahead:
The cookies can be made up to 3 days ahead and stored in an airtight container. Unfilled cookies can also be frozen for up to 1 month. Let thaw at room temperature, then fill with the pecan filling.
Did you try making these? Let us know how it went in the comments!
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Ingredients
Shortbread Cookies
- 1 c.
(2 sticks) unsalted butter, softened
- 1 c.
(215 g.) packed light brown sugar
- 1/2 c.
(100 g.) granulated sugar
- 3 c.
(360 g.) all-purpose flour
- 1 tsp.
kosher salt
- 1 Tbsp.
whole milk
- 1 tsp.
pure vanilla extract
-
Shortbread Cookies
- Step 1Arrange racks in upper and lower thirds of oven; preheat to 350°. In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until creamy, 2 to 3 minutes. Add flour and salt and beat until a dough starts to form. Add milk and vanilla and continue to beat until dough comes together.
- Step 2Using a medium cookie scoop (about 2 Tbsp.), scoop out dough and roll into balls. Arrange between 2 parchment-lined baking sheets, spacing 2″ apart. Press a thumbprint into the center of each ball.
- Step 3Bake cookies, rotating sheets top to bottom halfway through, until golden around the edges and edges are set, 12 to 15 minutes. Using a tablespoon, press indention into cookies again and deepen the center.
-
Pecan Filling
- Step 1In a medium pot over medium heat, cook pecans, brown sugar, corn syrup, and butter, stirring often, until melted and a caramel-like consistency forms, about 5 minutes. Slowly add cream and cook, stirring often, until mixture just starts to simmer, about 2 minutes. Remove from heat and stir in vanilla.
- Step 2Spoon pecan mixture into center of each cookie. Let sit until cooled, about 15 minutes.
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