Try this easy Pecan Pie Cookies recipe.
- Carbohydrate 6.84038312978975 g
- Cholesterol 7.0806250026162 mg
- Fat 6.45224875431356 g
- Fiber 0.523200021232388 g
- Protein 1.33483375043282 g
- Saturated Fat 1.92863700090979 g
- Serving Size 1 1 -12 cookie (39g)
- Sodium 46.0331250103601 mg
- Sugar 6.31718310855736 g
- Trans Fat 0.368863250235393 g
- Calories 86 calories
Step-by-step
- Preheat oven to 400 degrees.
- In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs.
- Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding).
- Remove from heat and set aside.
- Unroll dough and using a 3" cookie cutter, cut out circles.
- Gently fold about â…›-1/4" up on the edges.
- Spoon 1 tablespoon of the pecan mixture into each circle.
- Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set.
- Remove from oven and cool on a wire rack.
- Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak).
- Microwave about 15 seconds or until mostly melted.
- Snip off a tiny corner of the baggie and drizzle chocolate over the cookies.
- Cool until set.
Attempting to bake custard-based fillings on flat pastry without creating a rim results in immediate overflow and burnt sugar pooling on the sheet pan. Forming a distinct, raised quarter-inch edge on each three-inch dough circle contains the liquid egg and corn syrup mixture while it sets. Maintaining medium-low heat during the stovetop reduction phase prevents the eggs from scrambling before the brown sugar fully dissolves into a pudding consistency. Line the baking sheet with parchment paper, as the bubbling corn syrup bonds permanently to bare metal upon reaching high oven temperatures.
Equipment and Thermal Control
Accurate temperature management dictates structural success here. Set the oven to 400 degrees Fahrenheit to trigger rapid steam generation in the pastry fat, creating flaky layers before the heavy filling weighs the base down. Monitor the cook time closely, removing the pan at the eight-minute mark when the filling jiggles slightly in the center. Residual heat on the wire cooling rack finishes the setting process.
- Use brand-name polyethylene bags for melting chocolate; thin generic plastics rupture under microwave friction.
- Store baked units in a single layer at room temperature for up to three days, or freeze unbaked pastry circles separated by wax paper for subsequent use.
