Name: Pecan Pie Thumbprints
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pecan Pie Thumbprints

1. 1 cup butter, softened -

2. 1/2 cup sugar -

3. 2 large eggs, separated -

4. 1/2 cup dark corn syrup -

5. 2-1/2 cups all-purpose flour -

6. Filling: -

7. 1/4 cup plus 2 tablespoons confectioners' sugar -

8. 3 tablespoons butter -

9. 2 tablespoons dark corn syrup -

10. 1/4 cup plus 2 tablespoons finely chopped pecans -

How to cook deliciously - Pecan Pie Thumbprints

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Cool on pans 5 minutes. Remove to wire racks to cool completely.