Pecan Pie Cookies Best Family Recipes

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Pecan Pie Cookies

"Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly special. You can spice up the cookies with the aid of including cinnamon, ginger, or nutmeg to the cookie blend!"

Ingredients :

1/4 cup butter
1/2 cup confectioners' sugar
3 tablespoons mild corn syrup
three/four cup finely chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 cup brown sugar, packed
three/four cup butter, softened
1 egg
1 teaspoon vanilla extract

Instructions :

Prep : 20M	Cook : 24M	Ready in : 1H30M

Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium warmness, stirring regularly, and stir in the pecans till nicely combined. Refrigerate the combination for 30 minutes to kick back.
Preheat oven to 350 tiers F (a hundred seventy five tiers C). Sift the flour and baking powder collectively in a bowl, and set aside.
Beat brown sugar, 3/four cup butter, egg, and vanilla extract in a big bowl with an electric mixer on medium speed till the combination is creamy, about 2 mins. Gradually beat inside the flour combination till nicely blended. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the lowest of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch partitions up the perimeters of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with approximately 1 teaspoon of the prepared pecan filling.
Bake inside the preheated oven until the cookie shells are lightly browned, 10 to thirteen minutes. Watch intently after 10 minutes. Let the cookies cool within the cupcake pans for 5 mins before casting off to twine rack to complete cooling.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it flippantly, and make easy-up less difficult.

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