Monday, September 11, 2017

Pecan Pie Cookies



  • 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
  • 2 tablespoons butter, melted
  • ½ cup pecans, chopped
  • ⅓ cup packed brown sugar
  • ¼ cup corn syrup
  • 2 eggs
  • ⅛ teaspoon salt
  • optional
  • ¼ cup semi sweet or milk chocolate chip for decorating.


How to Make It

  • 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 ⅛-1/4″ 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.
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