Best 2 Pecan Pie Thumbprints Recipes

Indulge in the delightful pecan pie thumbprints, a delectable treat that harmoniously blends the classic flavors of pecan pie with the convenience of bite-sized pastries. These charming cookies feature a buttery shortbread crust filled with a luscious pecan pie filling, offering a perfect balance of sweet, nutty, and buttery goodness. Experience the perfect marriage of textures with the crisp crust and the soft, gooey filling in every bite. This recipe provides detailed instructions for creating these delectable treats, along with variations to suit different dietary preferences and add exciting flavor combinations. Embark on a delightful baking journey and create these irresistible pecan pie thumbprints that will surely captivate your taste buds and become a favorite among family and friends.

Here are our top 2 tried and tested recipes!

PECAN PIE THUMBPRINTS

Pecan Pie Thumbprints image

A good buttery dough and nutty filling take time to make, but the results are so worth it. After munching on a few, I think you'll agree.- Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1/2 cup sugar
2 large eggs, separated
1/2 cup dark corn syrup
2-1/2 cups all-purpose flour
FILLING:
1/4 cup plus 2 tablespoons confectioners' sugar
3 tablespoons butter
2 tablespoons dark corn syrup
1/4 cup plus 2 tablespoons finely chopped pecans

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes., For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate until cold, 30 minutes., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg whites; brush over tops., Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake until edges are light brown, 4-5 minutes longer., Cool on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 86 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 37mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

PECAN PIE THUMBPRINTS

Pecan Pie Thumbprints image

Make and share this Pecan Pie Thumbprints recipe from Food.com.

Provided by Pinay0618

Categories Dessert

Time 43m

Yield 24 cookies

Number Of Ingredients 17

Ingredients

1 cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup pecans, finely chopped
1/4 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 cup light corn syrup
1 large egg yolk
2 teaspoons vanilla extract (or bourbon)
1 pinch coarse salt
1 cup pecans, coarsely chopped
4 ounces caramel candies, unwrapped
2 tablespoons heavy cream, plus more as needed

Steps:

To make dough, combine butter and cream cheese in bowl of electric mixer. Beat on medium-high speed until well blended, about 1 minute. Mix in sugars and beat on medium-high until light and fluffy, about 2-3 minutes more. Blend in vanilla extract. With mixer on low speed, mix in pecans, salt and flour just until fully incorporated. Cover bowl and transfer to refrigerator. Chill dough for about 30-60 minutes.
While dough is chilling, make filling. In medium bowl, combine melted butter, sugar, corn syrup, egg yolk, vanilla and salt. Whisk just until blended. Stir in pecans.
Preheat oven to 350?F. Line baking sheets with silicone baking mats or parchment paper. Scooping about 2 tablespoons of dough at a time, roll dough into balls. Place dough balls on baking sheets 2-3 inches apart. Use your thumb (or wine cork) to make a small round indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of pecan filling mixture.
Bake cookies, rotating pans halfway through, until light golden and set, about 16-18 minutes total. Cool briefly on baking sheets, then transfer to wire rack set over wax paper or foil. Let cool completely.
To make caramel drizzle, combine the caramels and heavy cream in small microwave safe bowl. Heat in 20 second intervals, stirring in between, until caramels are fully melted and mixture is smooth. If needed, add more cream, 1 teaspoon at a time, mixture reaches drizzling consistency. Drizzle caramel over cooled cookies on wire rack. If caramel begins to harden, microwave for 10 more seconds and stir to rewarm.

Tips:

For a richer flavor, use dark corn syrup instead of light corn syrup.
If you don't have a mini muffin tin, you can use a regular muffin tin and fill each cup about 2/3 full.
Be sure to press the pecans into the dough firmly so that they don't fall out when you bake them.
For a gooey center, bake the thumbprints for 10-12 minutes. For a firmer center, bake for 12-14 minutes.
Let the thumbprints cool completely before filling them with the pecan pie filling. This will help to prevent the filling from seeping out.

Conclusion:

These pecan pie thumbprints are a delicious and easy-to-make treat that are perfect for any occasion. They're a great way to use up leftover pecan pie filling, and they're also a fun and festive dessert to serve at parties or potlucks. With their buttery crust, gooey filling, and crunchy pecans, these thumbprints are sure to be a hit with everyone who tries them.