Pecan Pie Thumbprint Cookies

Pecan Pie Thumbprint Cookies.

It’s December, and that means time to start Christmas cookie baking!

These cookies are a wonderful version of pecan pie in a cookie!

They are similar to Pecan Tassies, but a lot easier.

The cookie is buttery and shortbread-like, while the filling is nutty and sticky and sweet and AMAZING!

I had a little bit of extra filling left that I just couldn’t throw away, so I spread it on a sheet of crescent roll dough, rolled it up, and sliced it into 8 easier-than-pie pecan “sticky buns!”

So
worth
it!

Hope you will give these yummy cookies a try for something new on your Christmas cookie baking list.  I do believe these will become a regular in our home!

Here is the recipe I found at  Crazy for Crust, which I only slightly altered.  Thanks for a great recipe, Dorothy!

Pecan Pie Thumbprint Cookies

Ingredients:

Cookie Batter:

  • 2 cups brown sugar
  • 1 1/2 cups butter, softened
  • 2 eggs
  • 2 tsp. vanilla
  • 4 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt

Pecan Pie Filling:

  • 2 cups pecans, chopped
  • 1/2 tsp. coarse or flaked salt
  • 1 cup brown sugar
  • 4-5 Tbsp. Half and Half or Heavy Cream
  • 2 tsp. vanilla

Optional:  Powdered sugar for sprinkling on top of cooled cookies.

Preheat oven to 350 degrees F.

Beat brown sugar, butter, egg, and vanilla in electric mixer until creamy.   Add in baking powder, salt, and flour, and mix on low speed until well combined.

Shape dough, two tablespoons at a time, into balls, and place the balls two inches apart on a baking stone or cookie sheet.  Indent a hole in center with your thumb.

Prepare filling by stirring pecans, salt, brown sugar, and vanilla with cream until it forms a thick mixture.  Spoon approximately one teaspoonful into thumb indentation of each cookie.

Bake for 10-12 minutes.  Cool for 5 minutes on stone or cookie sheet before removing to rack to cool completely.

Sprinkle with powdered sugar if desired.

Cookies freeze well for up to a month.

Enjoy!

Cheers & Hugs,
Jodi

Sour Cream Pecan Coffee Cake

Sour Cream Pecan Coffee Cake.

I’ve been meaning to share this recipe for quite some time.  It is my most favorite coffee cake recipe to date.

I can pass on a brownie or a chocolate chip cookie, but put a piece of coffee cake in front of me………. and forget it!  I can’t resist.

This recipe was shared with me from a super sweet guy I used to work with.   His aunt makes it for him every year for his birthday – at his request – and he was always kind enough to bring it to the office to share.

The recipe card Steve copied to share with me is dated March, 1969.  Almost as old as me!

It’s a classic, and it’s definitely a keeper!

The crunchy ribbon of cinnamony pecans that runs through the middle of this buttery, tender cake seals the deal!

Here is the recipe Steve shared with me that I slightly adjusted:

Sour Cream Pecan Coffee Cake

Ingredients:

  • 1 cup salted butter, softened (2 sticks)
  • 2 cups + 4 Tbsp sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chopped pecans
  • 1 tsp cinnamon

Directions:

Preheat oven to 375 degrees F.  Grease and flour 9″ tube pan.

Cream butter and 2 cups sugar until light and fluffy.  Beat in eggs one at a time.  Fold in vanilla and sour cream.  Fold in baking powder, salt, and flour.

Combine remaining 4 Tbsp sugar, with chopped pecans and cinnamon.

Place half of batter in tube pan.  Sprinkle with nut mixture.  Top with remaining batter.

Bake 50-60 minutes.

Enjoy!

Cheers & Hugs,
Jodi

 

Butter Pecan Cookies

Butter Pecan Cookies.

When it comes to Butter Pecan….. I am an absolute FANATIC!

The way some people feel about chocolate………..
That’s my butter pecan.

Can anyone relate?

As early back as I can remember – even as a child going to Kerber’s Dairy with my grandpap for ice cream, I chose Butter Pecan.

Not chocolate, not strawberry, not chocolate chip, not vanilla……

But creamy, buttery, salty, crunchy, nutty Butter Pecan.

So when I came across this recipe at BakerbyNature for Butter Pecan cookies, I had try it, and O M G!

BROWNED Butter is the secret to these little delights.

And I will not be baking these often, because these – I cannot resist!

Make them if you dare!

Butter Pecan Cookies

Ingredients:

Cookies

  • 1 lb. (4 sticks) butter (salted), melted and browned
  • 2 cups brown sugar, packed
  • 1 cup sugar
  • 4 tsp vanilla extract
  • 4 large eggs, room temperature
  • 4 1/2 cups flour
  • 4 Tbsp cornstarch
  • 2 tsp salt
  • 2 tsp cinnamon
  •  2 tsp baking soda

Buttered Pecans

  • 3 cups pecan halves, chopped
  • 3 Tbsp butter (salted)

Additions for Decorating:

  • 50-60 pecan halves
  • Coarse raw sugar

Directions:

Prepare Buttered Pecans by melting butter in a large skillet over medium heat.  Add chopped pecans and cook, stirring occasionally for 4-5 mins, until lightly toasted.  Remove from skillet to a bowl to cool.

In same skillet, melt 4 sticks of butter for cookie batter.  Bring to a boil until butter just begins to brown, and then remove from heat.  (Watch carefully, as butter can turn from browned to burned quickly.  It takes about 5 minutes over medium-high heat, but it is so key to get it to the “browned” stage.)

Using electric mixer, combine sugars with browned butter on slow speed until fully combined.  Add vanilla and then eggs, one at time, beating until fully combined.

Add flour, cornstarch, salt, cinnamon, and baking soda – folding in with rubber spatula until fully incorporated, and then fold in the buttered pecans.

Cover bowl and refrigerate at least 2 hours or overnight.

When ready to bake, preheat oven to 375 degrees F.

If you have refrigerated overnight – let dough sit to room temperature to become scoopable.

Place golf-ball sized scoops of dough 1-2 inches apart on baking stone or cookie sheet.  Flatten slightly and press a pecan half in center.

Bake 8-9 minutes.  Remove from oven and sprinkle with coarse raw sugar.  Let sit on baking stone/cookie sheet for 10 minutes, then remove to cooling rack to cool completely.

ENJOY!

Cheers & Hugs,
Jodi

*Recipe slightly adapted from BakerbyNature

Pecan Sandies Shortbread Cookies

Pecan Sandies Shortbread Cookies.

Wedding Cookie Table baking continues as we approach the last few weeks until the wedding!

I couldn’t resist trying a Pecan Sandie Shortbread Cookie to add to the selection given that I overbought pecans for the Pecan Tassie recipe.

And Oh How Gloriously Buttery, Nutty Deliciouso these turned out!  Be still my nut-loving shortbread heart!  (Oh Rob – you are going to LOVE these!)

Anyone who loves Keebler’s Pecan Sandies, you are in for SUCH a TREAT with this recipe!  Can I get an Hallelujah?  Can I get an Amen!

Hope you will give this simple, yet extraordinary recipe a try!

Pecan Sandies Shortbread Cookies

  • Servings: approx. 6 doz.
  • Print

Ingredients:

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup confectioner’s sugar
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 1/4 cups all purpose flour
  • 3 1/2 cups toasted pecans (Coarsely chop 3 cups and reserve 1/2 cup whole)

Directions:

In a large electric mixer bowl, combine softened butter, vegetable oil, and sugars until creamy.  Beat in eggs, one at a time, then add vanilla.  Continue beating at high speed until light and fluffy.

Add cream of tartar, baking soda and salt until combined.  Add four one cup at a time and slowly combine.  Remove from mixer, and fold in 3 cups chopped toasted pecans.

Place dough in Ziploc bag in refrigerator and chill for several hours or overnight.

When ready to bake, preheat oven to 375 degrees F.

Roll dough into 1 inch balls.  Roll top half of ball with sugar, flatten slightly, and add a pecan half to center.

Place on baking stone or cookie sheet lined with parchment paper, and bake for 8-10 minutes until lightly golden brown.  Do not overbake.  Remove to cooling rack to cool.  

Enjoy!

Cheers & Hugs,
Jodi

 

Cinnamon Pecan Crumb Cake

cinnamon-pecan-crumb-cake-piece

BEWARE:  This Cinnamon Pecan Crumb Cake is only for the most serious crumb cake lovers!  Are you one like me?  Do you love more buttery, sugary, nutty crumbs than cake?  If so, this is the cake for you!  And I dare say it should not be consumed without a large steaming cup of coffee to wash down the “crumby” goodness.  Be still my coffee crumb cake lovin’ heart!

Let’s take a closer look at all that “crumby” deliciousness…

cinnamon-pecan-crumb-cake-piece-2

Don’t say I didn’t warn you.  This is a seriously “crumby” cake!

cinnamon-pecan-crumb-cake-piece-3

With buttery, nutty, cinnamony wonderfulness, this cake is a serious indulgence justified as breakfast when served with coffee…. but Hubby discovered it works very well as an evening snack when topped with a scoop of Vanilla Caramel Gelato!

If you don’t like your cake quite so “crumby,” you could double the cake batter or half the crumb topping.  Also – be careful not to overbake and dry the cake out – –  unless you are eating it with vanilla caramel gelato or dunking it in coffee.  In that case – who cares!

Diet shmiet – this cake is worth the calories!  Enjoy!

Cinnamon Pecan Crumb Cake

Ingredients:cinnamon-pecan-crumb-cake-piece-2
  • Topping
    • 2 1/2 cups flour
    • 1 cup packed light brown sugar
    • 2 1/2 tsp ground cinnamon
    • 1/2 tsp freshly ground nutmeg
    • 2 sticks (1 cup) butter, melted
    • 1 cup finely chopped pecans (or walnuts)
  • Cake
    • 1 1/2 cups flour
    • 1/2 cup sugar
    • 2 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2/3 cup milk
    • 1 large egg
    • 2 Tbsp canola or vegetable oil
    • 3 tsp vanilla extract

Directions:

Preheat oven to 325° F.  Prepare  8 or 9 inch square baking pan by spraying with vegetable spray and lining with parchment paper so it overhangs sides of pan. Spray the parchment paper with vegetable spray and set aside.

Make topping by combining flour, sugar, cinnamon, and nutmeg in a large bowl.  Make a well in the center of the mixture and add the melted butter. Stir to combine, then add the pecans using your hands to thoroughly mix. Topping should have a loose, crumbly consistency.  Set aside.

Prepare cake by whisking milk, oil, egg, and vanilla in medium bowl.  Add sugar, baking powder, salt, and flour.  Stir until just combined.

Pour the cake batter into prepared pan. Add all of the crumb topping evenly over the batter.

Bake approximately 30 mins.  The cake will rise, and the topping will bake into the cake batter.

Remove from oven and cool for 10 mins. in pan. Run a butter knife along the edges of the pan to loosen cake and lift it out to a cutting board. Cut into 9 squares. Sprinkle with powdered sugar to garnish if desired. 

Cheers & Hugs,
Jodi

*recipe adapted from Garlic&Zest

Best Ever Pecan Pie

pecan-pie-2

If you have it with coffee, it counts as breakfast.
Right??
Confession – I ate a slice of pecan pie for breakfast the day after Thanksgiving.

There.
It’s out!

And O M G – was it delicious!

pecan-pie-1

I made this pecan pie for Thanksgiving, and I have to admit,  I was too full of turkey and stuffing and much too busy holding my new granddaughter to even give a second thought to dessert that day.

pecan-pie-3

But the next morning (while decorating for Christmas 😉  ), I decided to have my piece.

This recipe is simply divine.  If you’ve never tried making a pecan pie, you really should try this.  You won’t be sorry!  MMM MMM Good!

Best Ever Pecan Pie

Ingredients:pecan-pie-2

Pie Crust:

  • 1 cup flour
  • Heaping 1/3 cup Crisco shortening
  • Dash of Salt
  • 1/3-1/2 cup cold water

Filling:

  • 1 cup brown sugar, packed
  • 1 1/2 cups light corn syrup
  • 4 eggs
  • 1/4 cup butter
  • 2 tsp. vanilla
  • 2 cups whole pecans

Directions:

Preheat oven to 350 degrees F.

Prepare pie crust by blending flour, shortening and salt with pastry blender until fine crumbs form.  Add cold water and mix just until dough comes together and can be formed into a ball.  Do not overwork dough – this makes it tough.  Place ball on floured surface and roll out to fit into 9″ pie plate.  Fold dough in half and then in quarters.  Life and unfold in pie plate.  Pinch edges to flute.

Prepare filling by boiling brown sugar and corn syrup in a saucepan for 2-3 mins.  Set aside to cool slightly.

In a large bowl, beat eggs lightly.  Slowly pour the syrup mixture into the eggs, stirring constantly.  Stir in butter, vanilla and pecans, and pour into crust.

Bake for approximately 50-60 minutes or until set.  Cool completely.

Cheers & Hugs,
Jodi