Pecan Pie Shortbread Cookies

Pecan Pie Shortbread Cookies | Your favorite cookie topped with a sweet pecan filling

Happy Saturday, everyone! Erica from The Crumby Cupcake, stopping by with a tasty treat! Here we are – Thanksgiving week! I can hardly believe how quickly the last month has gone by! I feel like I was just seeing Halloween candy displays everywhere, and suddenly it’s nothing but red & green. Luckily, I love the holidays, and I’ve been baking up a storm in preparation.

These delicious 3-ingredient shortbread cookies are a favorite cookbook classic of mine, and when I topped them with some leftover pecan pie filling, these magical Pecan Pie Shortbread Cookies were born!


Pecan Pie Shortbread Cookies | Your favorite cookie topped with a sweet pecan filling

I have to admit, it took me until about 5 years ago to try pecan pie for the first time. Once I did, I was so mad that I’d deprived myself of the sweet, gooey, crunchy deliciousness that sits on so many holiday tables! I’ve become a pecan pie-a-holic, and these little babies are a perfectly snackable version of the real thing.

The buttery, melt-in-your-mouth shortbread is the perfect compliment to the pecan filling, and would be perfect as a post-Turkey Day snack, or nestled in your Christmas gift baskets. Don’t be surprised when you find yourself going back for seconds, and thirds, and sevenths…

Pecan Pie Shortbread Cookies | Your favorite cookie topped with a sweet pecan filling

Pecan Pie Shortbread Cookies

Yield: 18 cookies with filling

Ingredients

    Shortbread
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup confectioner's sugar
  • 2 cups all-purpose flour
  • Pecan Pie Filling
  • 2 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup brown sugar, packed
  • 1 egg, lightly beaten
  • 1/2 cup chopped pecans

Instructions

  1. In a large bowl, with an electric mixer, cream the butter and sugar together until fluffy, about 3 minutes.
  2. Add in flour 1 cup at a time a mix until on low speed a soft dough forms. It should not be crumbly!
  3. Remove dough from bowl and set on top of a piece of floured wax paper. Roll in to a 2-inch diameter log, and wrap tightly in the paper. Refrigerate until firm, 1 to 1 1/2 hours.
  4. While dough is chilling, prepare pecan pie filling. Melt butter in a small saucepan over medium heat.
  5. Add vanilla, brown sugar, and egg and stir to combine. Add pecans, continuing to stir constantly. Bring mixture to a boil and boil for 1 minute, then remove from heat and allow to cool completely.
  6. Preheat oven to 350 degrees F. Unwrap log and slice dough 1/4-1/2 inch thick. Set slices about 1 inch apart on baking sheets.
  7. Using your thumb or the back of a spoon, make an indentation in each cookie, being sure not to make a hole through the bottom of the dough.
  8. Spoon about a tablespoon of the cooled pecan filling in to each slice.
  9. Bake 15 to 18 minutes, until lightly golden around the edges. Cool on baking sheets 1 to 2 minutes before transferring to a wire rack to cool completely.

Notes

Logs of dough can be frozen for up to 3 months. Wrap the wax paper in plastic wrap before freezing, and then just thaw, slice, and bake when ready!

http://mycookingspot.com/pecan-pie-shortbread-cookies/

The following two tabs change content below.
Erica has baking in her blood. Raised by her homemaker Great-Grandmother, she was brought up in the kitchen, learning little hints and tricks that led her to her current bakery manager career. A native Floridian, she loves to enjoy everything her home state has to offer, especially when it comes to food. She often collaborates with her husband on recipes, and every once in a while, her dog, Vader, gets the scraps! Her blog, The Crumby Cupcake, is fairly new, but she is trying to carve out her little corner of the internet with her originality, creativity, humor, and beautiful food photography. Throughout her adventures, she hopes to inspire others to create delicious food and live happy lives by sharing her joy, both in the kitchen and out.

Latest posts by Erica Acevedo (see all)

Comments

  1. Welp, this sounds absolutely AMAZING, Erica. I’m a sucker for any kind of cookies… and then you added pecan pie to shortbread. Pinned and will absolutely be making these soon!

Leave a Reply to Erin Skinner Cancel reply

*