Thursday, September 17, 2015
Pecan Pie Cookies
Pecan Pie Cookies
1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
1/2 cup pecans, chopped...
1/3 cup packed brown sugar
1/4 cup corn syrup
2 eggs
1/8 teaspoon salt
optional
¼ cup semi sweet or milk chocolate chip for decorating.
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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