Description

These Pecan Pie Thumbprint Cookies are a perfect blend of sweet, nutty, and buttery flavors, combining the texture of thumbprint cookies with a rich pecan pie filling. They’re simple to make and ideal for any occasion, especially the holidays.

Ingredients

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup unsalted butter, softened

1/4 cup brown sugar, packed

1/4 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup chopped pecans

2 tablespoons maple syrup

1 tablespoon heavy cream

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the flour, rolled oats, and salt together. Set aside.
In a separate bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
Gradually add the flour-oat mixture to the butter mixture, stirring until combined and a dough forms.
Scoop out about 1 tablespoon of dough and roll it into a ball. Place it onto the prepared baking sheet.
Use your thumb to press a well into the center of each dough ball.
In a small bowl, combine the chopped pecans, maple syrup, and heavy cream. Stir to form the pecan pie filling.
Spoon about 1 teaspoon of the pecan mixture into each thumbprint.
Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.

Notes

Store in an airtight container for 4-5 days at room temperature, or refrigerate for up to a week.

For long-term storage, freeze the cookies for up to 3 months.

For a more traditional pecan pie flavor, add extra maple syrup and vanilla extract to the filling.

For gluten-free cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 45mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg