Pecan Pie Cookies Recipe

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Recipes.net Team Published May 1, 2020
Sheila de Borja | Flickr.com
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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.

  • 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 )
  1. Beat 1 cup of butter and sugar at medium speed with an electric mixer until light and fluffy.

  2. Add ½ cup of dark corn syrup and egg yolks, beating well.

  3. Gradually stir in flour, cover, and chill 1 hour.
  4. Melt ¼ cup of butter in a heavy saucepan over medium heat.

  5. Stir in powdered sugar and 3 tablespoons of dark corn syrup.

  6. Cook, stirring often, until mixture boils.
  7. Remove from heat.
  8. Stir in pecans and chill 30 minutes.
  9. Shape pecan mixture by ½ teaspoonfuls into ¼-inch balls and set aside.

  10. Shape cookie dough into 1-inch balls and place 2 inches apart on lightly greased baking sheets.
  11. Beat egg whites until foamy and brush on dough balls.
  12. Bake at 375 degrees F for 6 minutes.

  13. Remove from oven place pecan balls in center of each cookie.
  14. Bake 8 to 10 more minutes or until lightly browned.
  15. Cool cookies 5 minutes on baking sheets remove to wire racks to cool completely.
  16. Freeze up to 1 month, if desired.

How To Make Pecan Pie Cookies

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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.

Preparation Time: 30 mins
Cooking Time: 25 mins
Total Time: 55 mins
Makes:
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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

  1. Beat 1 cup of butter and sugar at medium speed with an electric mixer until light and fluffy.

  2. Add ½ cup of dark corn syrup and egg yolks, beating well.

  3. Gradually stir in flour, cover, and chill 1 hour.
  4. Melt ¼ cup of butter in a heavy saucepan over medium heat.

  5. Stir in powdered sugar and 3 tablespoons of dark corn syrup.

  6. Cook, stirring often, until mixture boils.
  7. Remove from heat.
  8. Stir in pecans and chill 30 minutes.
  9. Shape pecan mixture by ½ teaspoonfuls into ¼-inch balls and set aside.

  10. Shape cookie dough into 1-inch balls and place 2 inches apart on lightly greased baking sheets.
  11. Beat egg whites until foamy and brush on dough balls.
  12. Bake at 375 degrees F for 6 minutes.

  13. Remove from oven place pecan balls in center of each cookie.
  14. Bake 8 to 10 more minutes or until lightly browned.
  15. Cool cookies 5 minutes on baking sheets remove to wire racks to cool completely.
  16. Freeze up to 1 month, if desired.
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Nutrition

  • Calcium: 12mg
  • Calories: 213kcal
  • Carbohydrates: 25g
  • Cholesterol: 16mg
  • Fat: 12g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 39mg
  • Protein: 2g
  • Saturated Fat: 2g
  • Sodium: 133mg
  • Sugar: 14g
  • Vitamin A: 445IU
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