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pecan pie cookies

5 from 1 vote
pecan pie cookies
[category] Dessert
[published] November 8, 2022
[PREP] 15 minutes
[COOK] 25 minutes
[TOTAL] 2 hours 10 minutes
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Ingredients

shortbread cookies

  • 1/2 cup sugar
  • 1 cup butter cold and cubed
  • 2 egg yolks
  • 1 tsp vanilla
  • 3 cups flour 390 grams
  • 1/4 tsp salt
  • 3 tbsp cold water

pecan pie topping

  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1 tsp vanilla
  • 1/4 cup heavy cream
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup roasted pecans

Instructions

  1. Begin by making the shortbread cookies. Add the sugar and butter to the bowl of a stand mixer. Mix on low until the butter starts to break apart, then increase the speed. Mix for 4-5 minutes until totally combined.
  2. Add the egg yolks and vanilla and mix until combined. Add flour and salt and mix until just combined. The dough will be really dry, but don't fear we aren't done. With the mixer on low, add the cold water and mix until just combined. The dough will be soft, but should not be sticky.
  3. Transfer the dough to a lightly floured surface and shape into a 1 inch thick rectangle. Wrap the dough in plastic wrap and transfer to the fridge for 1 hour.
  4. After the dough has chilled, preheat the oven to 350 F. Roll the dough out to 1/4" thick. Use about 3 inch wide circle cookie cutters to cut out the dough. Transfer the cut out cookies to a lined baking sheet.
  5. Once you've cut out all the cookies you can, gather the extra dough back together, roll it out again, and cut the cookies again, repeating until all the dough is used.
  6. Bake the cookies for 8-12 minutes, until the cookies are just set. If they are starting to brown then they've cooked too long.
  7. While the cookies cool, make the pecan pie topping. Add the butter and sugar to a large pan. Stir while the butter melts and continue to stir until the mixture begins to boil. After it boils for one minute, turn off the heat, add the vanilla, and stir.
  8. Add the heavy cream and stir again. Add the cinnamon, salt, heavy cream, and stir until the pecans are fully coated. Let the mixture cool for at least 30 minutes and it will thicken as it cools.
  9. Scoop about 2 tbsp of the pecan pie mixture onto each cookie. Add a pinch of flaky salt. Enjoy! Keep any extra cookies in an airtight container in the fridge (and I think the cookies taste better cold anyway!).