Deconstructed Pecan Butter Tart Cookies

Buttery Pecan Tarts make sweet cookies too if you think outside the tart shell!

Sugar Cookie Thumbprint

  • 1 cup butter
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 Tbsp. Bourbon (optional; otherwise use 1 Tbsp. water)
  • 1/8 tsp salt

Preheat your oven to 325°F and line a couple of baking pans with parchment paper. Cream together the butter and sugar in a mixer; add the remaining ingredients and mix until just combined. Using a teaspoon, measure a heaping teaspoon of dough and roll into a ball with your hands. Continue until you’ve used all the dough, placing the dough balls on the parchment prepared pans about 2″ apart (these cookies spread!). Using your thumb, press gently but deeply into the dough to produce a thumb imprint which will hold the sweet pecan innards. This recipe yields about 24 cookies. Set aside.

Pecan Tart Filling

  • 1 whole egg
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 2 cups chopped pecans

Cream together the egg, brown sugar and vanilla until thickened. Fold in chopped pecans. Using a teaspoon, drop the pecan filling into the middles of the not yet baked sugar cookie dough balls, either being careful not to overfill or not being careful – your cookies will have a nice gooey center no matter what, and if you overfill them a little, you’ll have some nice caramel-y spread over the sides of the cookie when they bake!

Bake for about 15-20 minutes, or until the sides of the cookie are slightly golden (but not brown) and the pecan filling is bubbling. Remove from tray to a cooling rack, and allow to cool before serving to get the real impression of a gooey Pecan Butter Tart from your Deconstruced Pecan Butter Tart Cookie! Then eat!


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