These pecan pie cookies transform the beloved pie recipe into a portable version perfect for passing around on the holidays.
Instructions
1
Cream the shortening and brown sugar
2
Preheat the oven to 350°F. In a large bowl, cream the shortening and brown sugar until light and fluffy, five to seven minutes. Add the egg and vanilla and beat until well incorporated. Editor's Tip: The same principles for creaming butter and sugar apply to creaming the sugar and shortening.
3
Mix the dry ingredients, then combine
4
In a separate medium bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, stirring to combine them evenly. Editor's Tip: Don't overmix the dough—it's a common cookie-making mistake. Mix just until no dry patches of flour remain. Otherwise, you may overwork the gluten in the flour, resulting in tough cookies.
5
Roll into balls and make wells
6
Divide and shape the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets. Next, using the end of a wooden spoon handle, make a 1/2-inch-deep indentation in the center of each ball.
7
Make the filling
8
In a small bowl, combine the pecans, brown sugar and whipping cream. Then, carefully spoon the mixture into each indentation. Editor's Tip: Do not overfill the cookies with filling. As the cookies bake, the filling will bubble and may overflow onto the sheet pan and burn.
9
Bake and cool
10
Bake the pecan pie cookies for 9 to 11 minutes or until lightly browned on the edges. Remove promptly and cool for one minute on the sheet pan before removing to wire racks to cool completely. Top with frosting, if desired. Editor's Tip: Once completely cooled, pipe a small rosette of your favorite vanilla frosting onto each cookie's top for an extra-sweet finish.
