Pecan Pie Cookies – A Holiday Treat
the gardening cook
the gardening cook
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 tablespoon
  • 1 prepared single pie crust - you can use either home made or store bought. I purchased mine to save on time. If you use a store bought one, roll it out again to ¼" thickness 2 tbsp unsalted butter, melted ½ cup pecans, chopped ¼ cup dark corn syrup 2 large eggs ⅛ teaspoon Kosher salt To decorate: ¼ cup good quality semi sweet baking chocolate Instructions Preheat your oven to 375º F. In a large saucepan, combine the butter, pecans, brown sugar blend, corn syrup, salt and eggs. Cook on the stove top over medium ­low heat just everything has combined and it is just starting to get thickened - about the consistency of butterscotch pudding. Remove from heat and set this mixture aside. Unroll your pie crust dough and cut out circles using a 3" cookie cutter. Gently fold about ¼" up on the edges to form the shape of little pies and make sure the base is about ¼" thick. Spoon just 1 tablespoon of the pecan mixture into each circle. Place the cookies on a baking sheet lined with a silicone baking mat. Bake for 10-12 minutes or until the filling is just set and the edges are lightly browned. Remove from oven and cool on a wire rack. Place the baking chocolate pieces in a small microwave safe bowl and heat about 15 seconds or until melted. Add the melted chocolate to a zip lock bag. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set. Store in an airtight container. Enjoy! 3.3.3077



Log in or Register to write a comment.