Description
Spanish Pecan Pie Cookies are delightful mini treats combining a buttery cookie base with a rich, sweet pecan pie filling. These bite-sized delights are perfect for sharing or enjoying as an indulgent snack, blending the flavors of traditional pecan pie in a convenient cookie form.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
Pecan Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully combined to add richness and flavor to the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the mixture, stirring continuously until a soft dough forms that is easy to handle.
- Shape Cookie Cups: Roll the dough into 1-inch balls, then press each ball firmly into the greased mini muffin tin cavities to form small cookie cups that will hold the filling.
- Prepare Pecan Filling: In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt, mixing well to create a rich, sticky filling.
- Fill Cookie Cups: Spoon approximately 1 teaspoon of the pecan filling into each cookie cup, ensuring an even distribution of filling for every cookie.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes until the edges turn golden brown and the filling is set and bubbly.
- Cool: Let the cookies cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely, allowing the filling to firm up and flavors to meld.
Notes
- Use room temperature butter for easier creaming and better texture.
- Press the dough firmly into the muffin tin to prevent collapsing during baking.
- The corn syrup helps bind the pecan filling and creates a chewy texture.
- Allow cookies to cool completely for best flavor and consistency.
- Store cookies in an airtight container at room temperature for up to 4 days.
