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How to Make Pecan Pie Cookies
A big pecan pie can be too heavy, instead try these small treats for a sweet bite of nutty goodness.
Sam Henderson
Preheat oven to 400˚F. Line baking sheets with parchment. Set aside.
Place butter, pecans, brown sugar, corn syrup and eggs in a small saucepan. Whisk together over medium-low heat until thickened (about 7-9 minutes). Cool slightly while preparing cookie crusts.
Roll out pie crust dough to 1/8” thickness. Use a circle cookie cutter to cut out crusts. Lay the crusts on parchment lined sheets with at least 2” between them.
In the center of a crust, place a glass big enough to leave just a small amount of crust around the outside. Use the edge of a knife to carefully fold up the edges of the crust creating a lip. Remove the glass. Repeat for remaining crusts. Fill the crusts with the pecan filling level with the top of the lip. Bake for 10-12 minutes or until crusts are lightly browned. Allow to cool completely on tray.
Melt chocolate in a heat proof bowl over a small saucepan with about 1 inch of simmering water. Transfer melted chocolate to a piping bag or sturdy freezer bag with one corner removed. Drizzle the melted chocolate over the cooled cookies. Allow chocolate to harden before serving.
