Sunday, November 29, 2009

November Cookie Carnival: Pecan Pie Cookies

We held a vote again this month to determine the cookie that we would all bake for November's Cookie Carnival. I do have to admit that this wasn't the cookie that I had voted for (gingersnaps with pumpkin dip). Nevertheless, all the cookies sounded amazing, so I wasn't too concerned with which would be the winning recipe. This recipe was submitted by Jen at Beantown Baker.

These cookies were amazing for 2 reasons: 1) bite sized pecan pie, who can refuse that? 2) they were very, very easy to make. As a student, I only work afternoon-evening shifts during the week because of class. After coming home from class one day last week, I was acutally able to make this recipe from start to finish in about an hour befor work. That worked out great because the cookies got there just in time for my co-workers to have a sweet bite on the way home. I'm pretty sure they enjoyed them because I probably got more compliments on these that I ever have on any recipe I've taken in to work and that includes my mom's recipe for chewy chocolate chip cookies!

The recipe states that it yields about 3 dozen cookies. I got almost exactly that amount - 35 to be exact although I did have extra topping. This may be the only bad thing about it - if you are planning to take them anywhere, I would definately double the recipe!  Enjoy!

Pecan Pie Cookies - Jen at Beantown Baker (Land'O Lakes)

Cookie Ingredients:
3/4 c. butter, softened
1 c. firmly packed brown sugar
1 egg
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking powder

Filling Ingredients:
1 c. chopped pecans
1/2 c. firmly packed brown sugar
1/4 c. whipping cream
1 tsp. vanilla

Heat oven to 350 degrees. Combine all cookie ingredients except flour and baking powder in a large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Shape dough into 1-1/4 inch balls. Place 2 inches apart on a baking sheet. Make indentation in the center of each cookie with your thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in a small bowl; fill each cookie with 1 rounded teaspoon. Bake for 8-12 minutes or until lightly browned. Cool 1 minute. Remove from cookie sheet to wire rack to cool completely.
Yield: 3 dozen



  1. I officially ate like 4 or 5 that first day, wow!!!

  2. These look really good. I like pecan pie but I like cookies better so this is the best of both worlds. You have some delicious recipes. I am excited to keep track of what you are cooking!!

  3. Hey there! Thanks for leaving a comment on my cookies -- I'm glad you did, I'm loving your blog!

    Your cookies looked like they turned out nicely :) These cookies were very popular at my house and at my work, yay. I'll be making them again!

  4. Your cookies look really good!! and they made bake them again today! thanks for comments and dropping by.

  5. I made these again for a christmas dinner, they were the first treats to disappear.


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