If you love the taste of pecan pie, try this more portable dessert alternative.
How To Make Pecan Pie Cookies
A delightful take on the classic pecan pie with these scrumptious little pecan pie cookies! A light and delicious cookie base in place of a pie crust, surely you wouldn't miss the original.
Ingredients
- 1 cup butter , or margarine, softened
- ½ cup sugar
- ½ cup dark corn syrup
- 2 large eggs, separated
- 2 ½ cups all purpose flour
- ¼ cup butter , or margarine
- ½ cup powdered sugar
- 3 tbsp dark corn syrup
- ¾ cup pecans, finely chopped
Instructions
-
Beat 1 cup of butter and sugar at medium speed with an electric mixer until light and fluffy.
-
Add ½ cup of dark corn syrup and egg yolks, beating well.
- Gradually stir in flour, cover, and chill 1 hour.
-
Melt ¼ cup of butter in a heavy saucepan over medium heat.
-
Stir in powdered sugar and 3 tablespoons of dark corn syrup.
- Cook, stirring often, until mixture boils.
- Remove from heat.
- Stir in pecans and chill 30 minutes.
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Shape pecan mixture by ½ teaspoonfuls into ¼-inch balls and set aside.
- Shape cookie dough into 1-inch balls and place 2 inches apart on lightly greased baking sheets.
- Beat egg whites until foamy and brush on dough balls.
-
Bake at 375 degrees F for 6 minutes.
- Remove from oven place pecan balls in center of each cookie.
- Bake 8 to 10 more minutes or until lightly browned.
- Cool cookies 5 minutes on baking sheets remove to wire racks to cool completely.
- Freeze up to 1 month, if desired.
Nutrition
- Sugar: 14g
- :
- Calcium: 12mg
- Calories: 213kcal
- Carbohydrates: 25g
- Cholesterol: 16mg
- Fat: 12g
- Fiber: 1g
- Iron: 1mg
- Potassium: 39mg
- Protein: 2g
- Saturated Fat: 2g
- Sodium: 133mg
- Vitamin A: 445IU
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