Sunday, August 31, 2008

Pecan Pie Cookies

Well I can't stop baking. I KNOW! I know.

I know I'm eating things for dinner that aren't sugar based, but I can't quite remember what they are... Oh wait. I made those roasted tomatoes people keep talking about:
And then I made pesto using the end of our basil plant (yeah, it died, I don't know what happened) and the oil from the tomatoes and the garlic that roasted with them. It was tasty!

And then I forgot to take a picture of the pasta we ate it with. And it was maybe too salty... and I didn't write any of the ratios down. Bad blogger, bad! Well anyway.

Saturday morning I woke up early to make cookies. Ok, that's a lie, but I woke up early and knew we would be going to Alissa's that night (hi, Alissa!) AND I had a cookie recipe lurking in my brain. You know those recipes that lurk? I've got a couple more up there skulking in the corners for the week. You'll be glad to know they're mostly savory... but I digress. I first clicked over to this Land O'Lakes recipe via YumSugar, and it caught my attention because I know how Adam feels about pecans. In fact as he was chopping pecans he made up a song about them.

It sounded like a madrigal to me, and the lyrics were something along the lines of I effing love pecans, I effing love pecans. That is a well founded love. Pecans are delicious. And so are these cookies.
I found that I had to bake them for 11 minutes of the 8-12, but I'm starting to think my new oven runs a bit cold; everything takes slightly longer than it's supposed to. I'll have to get a thermometer and check, but until then I'll just bake to the long end of the suggested time. I also got 2 1/2 dozen cookies out of this, not 3 dozen, but that's pretty close I guess. Maybe next time I'll have to make them smaller.

Pecan Pie Cookies
From Land O'Lakes

1 cup firmly packed brown sugar
3/4 cup butter, softened (I use the defrost option on the microwave)
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder

1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup heavy whipping cream (I used Half & Half since that's what was in the fridge)
1 teaspoon vanilla

Make the filling: combine the chopped pecans, 1/2 cup of brown sugar, 1/4 cup of cream or half&half, and teaspoon of vanilla and stir. Set aside.

For the cookies, beat the brown sugar, butter, egg and teaspoon of vanilla in a bowl until creamy. Add the flour and baking powder and beat again until well mixed.

Roll the cookies into balls 1 1/4 inch in diameter and lay out on an ungreased cookie sheet. Make a depression with your thumb. I found it easier to rinse my fingers under cold water so they didn't stick to the melting butter in my warm kitchen. Spoon a scant teaspoon of filling into each cookie and bake for 8-12 minutes until golden brown. Cool for a minute or two on the cookie sheet then transfer to a rack to cool completely.

Makes 2 1/2 to 3 dozen cookies.


  1. Ooooh, I effing love pecans too. Can't wait to make these for the husband figure. Thanks!

    And those tomatoes look great. You should make them again and remember to write your stuff down! : )

  2. Jeepers, these look so good. I can't wait to try them!! My mouth is watering at the very sight...