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!”
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
- 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.
Cheers & Hugs,
When my sister-in-law posted one of those amazing Tasty Videos on Facebook for a Cinnamon Roll Apple Pie, I just knew I HAD to try it!
We love apple pie. We love cinnamon rolls. Who doesn’t??!! Putting them together to make an EASY apple pie = Winner!
If you struggle with making homemade crust or are looking for a new twist on traditional apple pie, this is an easy and super yummy semi-homemade version to try.
I made it for a birthday brunch yesterday when the family came over to celebrate hubby’s upcoming birthday. After gorging ourselves on smoked sausages (that hubby smoked himself in his Pit Barrel Cooker we got him this past Father’s Day), Spinach, Feta, Bacon & Roasted Red Pepper Egg Casserole, Warm Biscuits and Sausage Gravy (homemade by our oldest son), and a fresh berry fruit salad, we waited a little while before eating this. But when we did….. thumbs up all around!
I tweaked the recipe up a bit to assure the apples would be fully cooked without overbaking and drying out the cinnamon rolls. It turned out wonderfully amazing! And the smell…….. can you even imagine the wonderful smell?!?!
Hope you will give this delicious treat a try. (Thanks for sharing Terri!)
Cinnamon Roll Apple Pie
- 6 cups peeled, cored, and thinly sliced tart apples
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 Tbsp butter
- 3 Tbsp flour
- 2 cans Pillsbury Cinnamon Rolls
Preheat oven to 350°F/180°C.
Melt 1 Tbsp butter in large skillet, add apple slices, sugar, and cinnamon. Cook on medium heat for approximately five minutes until tender. Add flour and stir. Cook one more minute until thickened.
Roll out each cinnamon roll in one tube until flat and thin using a small amount of flour to avoid sticking to rolling pin and counter. Layer on the bottom and up sides of pie pan to form bottom crust. Add the cooked apples.
Roll out each cinnamon roll in second tube until flat and thin, and layer on top of apples to form top crust.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 5 minutes.
Allow pie to cool and drizzle with icing from one tube of cinnamon rolls.
Cheers & Hugs,