Pecan Pie Cookies
The pie filling will most likely very slightly overflow when baking. I very highly recommend baking these on parchment paper as the sugar caramelizes. If you don’t use parchment, they will most likely stick to your baking pan!
The pie filling will most likely very slightly overflow when baking. I very highly recommend baking these on parchment paper as the sugar caramelizes. If you don’t use parchment, they will most likely stick to your baking pan!
- Carbohydrate 23.9786092975719 g
- Cholesterol 12.6636718799054 mg
- Fat 11.0641575594111 g
- Fiber 0.964854198475789 g
- Protein 1.92783265701299 g
- Saturated Fat 4.25390146064917 g
- Serving Size 1 1 Serving (68g)
- Sodium 68.7029166869973 mg
- Sugar 23.0137550990961 g
- Trans Fat 0.615747302466377 g
- Calories 198 calories
Step-by-step
- Preheat oven to 400°.
- 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 1/8-1/4" 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. (This step is totally optional)
Replacing butter with oil alters the fat ratio significantly, resulting in a pastry base that lacks structural integrity and fails to crisp properly at 400 degrees Fahrenheit. Achieving the correct textural contrast between the flaky crust and the rich filling requires careful stovetop management.
Controlling Stovetop Viscosity
Cooking the egg, brown sugar, and corn syrup mixture over medium-low heat demands strict attention. Pull the pan off the burner the moment the liquid achieves the consistency of pudding, which typically takes only a few minutes. Overcooking denatures the proteins in the eggs, turning the filling into a scrambled mass rather than a smooth, cohesive gel that holds its shape inside the pastry border.
Managing Sugar Caramelization
Lining the metal sheet with parchment paper prevents disaster. Corn syrup and brown sugar liquefy and bubble during the eight-minute bake, caramelizing aggressively against hot metal. Without a non-stick barrier, the exposed sugars fuse permanently to the pan, destroying the edges of the pastry. Wire racks allow air circulation underneath, setting the chocolate drizzle cleanly without softening the crust.
