Pecan Pie Thumbprint Cookies



  1. 2/3 cup butter
  2. 1-1/2 cups flour
  3. 1/2 cup sugar
  4. 2 egg yolks
  5. 1 teaspoon vanilla
  6. 2 egg whites, beaten


  1. 1/4 cup powdered sugar
  2. 2 Tablespoons corn syrup (light or dark)
  3. 3 Tablespoons butter
  4. 1/2 cup finely chopped pecans


  1. Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle.
  2. While you dough chills make your filling. In a small saucepan, combine powdered sugar, butter, and corn syrup. Stir until melted and just boils on the edge. Remove from heat and stir in pecans. Set in fridge on a hot pad, cooling for at least 30 minutes.
  3. Roll in egg whites or you could brush it on.
  4. Press center down with your thumb.
  5. Bake at 375 degrees for 5 minutes. Remove from oven so you can fill centers.
  6. Add a heaping 1/4 teaspoon of your pecan pie filling. Don’t add too much or it will bubble over your cookie.
  7. Bake for 5-7 more minutes or until golden brown. Cool on sheet for 2 minutes. Remove to rack to cool.

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