Pecan Pie Thumbprint Cookies

 I love my mom's family thumbprint recipe but how to change it up?  The base is great so let's change where the nuts go and the kind of nuts from walnuts to pecans.  A-ha!  One of my favorite pies in a cookie. 

Pecan Pie Thumbprint Cookies                                                               Printable Recipe

2/3 cup butter
1-1/2 cups all purpose flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten

Filling:
1/4 cup powdered sugar
2 Tablespoons corn syrup (light or dark)
3 Tablespoons butter
1/2 cup finely chopped pecans 

Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle. 

While you dough chills make your filling.  In a small saucepan, combine powdered sugar, butter and corn syrup. Stir until melted and just boils on the edge. 

Remove from heat and stir in pecans. Set in fridge on a hot pad, cooling for at least 30 minutes.

Time to make the cookies!! Shape into 1 inch balls (slightly overfill small cookie scoop.) 

Roll in egg whites or you could brush it on.

Press center down with your thumb. 

 You can smooth the edges a little with your thumb and finger.

Bake at 375 degrees for 5 minutes.  Remove from oven so you can fill centers.

You may need to make your dent again.  If it weren't holding a caramel type filling I wouldn't worry about it but this one can ooze out.

Add a heaping 1/4 teaspoon of your pecan pie filling. Don't add too much or it will bubble over your cookie.  That little guy in the left has too much! They are still edible just not as pretty.

Bake for 5-7 more minutes or until golden brown.  Cool on sheet for 2 minutes.  Remove to rack to cool.

Makes 28-30 cookies.

I came out with extra filling but it's yummy as is. Almost like a caramel pecan candy. Enjoy!

Pin it:  http://www.pinterest.com/pin/273593746086323339/

Foodie Friends Friday Linky Party #68

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An InLinkz Link-up

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An InLinkz Link-up

Lemon Cream Cheese Dessert

Lemon Cream Cheese Dessert                                                          Printable Recipe

1 cup flour
1/2 cup butter, cold
8 ounce package light cream cheese
1 cup powdered sugar
8 ounce container whipped topping, divided
2 - 3.4 ounce packages lemon instant pudding mix
2 3/4 cups milk

Preheat oven to 375 degrees.  Cut butter into flour using a pastry cutter.  You can also use a sturdy fork.  Pieces should be about pea size. Larger is OK, you just don't want any whole pieces of plain butter left.

Press into 8.5 x 11 inch baking dish. Bake for 10 to 15 minutes or until just lightly brown. Cool.  I baked mine the night before and allowed to cool over night.

Place cream cheese in a medium bowl. Beat until fluffy. Add powdered sugar and beat again.

 Add 1 cup whipped topping to cream cheese mixture and beat just until combined.

 Spread over cooled crust.

Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. ( My farm fresh goat milk was a little runnier to start but firmed up by the time we were ready to eat it.)

 I waited until our pudding was firm before topping with the remaining whipped topping.  You should be fine to add yours right away.

Chill for 2 hours or better yet all day.  I found that even a day or so later that the crust was still crispy!!

I think this would be delightful as a mini dessert. You could buy premade shortbread cookies to place in the bottom or bake the shortbread bottom of this dessert, break it up and use it instead.  Also, you could substitute your favorite flavor of pudding for the lemon.