Disclosure: I received sponsor products to use in the creation of these recipes. I did not receive any monetary compensation. All opinions are my own.
These delicious, tender cookies are like popping a tiny pecan pie into your mouth. They are sure to be a hit on your Holiday Cookie Tray this year.
Today is the final day of Christmas Cookie Week.......
- Chocolate Bonbon Cookies by That Recipe
- Chocolate Caramel Shortbread Cookies by West Via Midwest
- Chocolate Espresso Icebox Cookies by Leftovers Then Breakfast
- Chocolate-Dipped Orange Logs by Eat Move Make
- Christmas Magic Bars by Devour Dinner
- Christmas Monster Cookies by Cheese Curd In Paradise
- Cranberry Pecan Oatmeal Cookies by Blogghetti
- Frosted Eggnog Cookie Bars by Family Around the Table
- Grinch Heart Thumbprint Cookies by The Spiffy Cookie
- Holiday Everything Cookies by Frugal & Fit
- Honey Walnut Cookies by Books n' Cooks
- Kahlua Mudslide Cookies by Daily Dish Recipes
- Lavender Snickerdoodles by Palatable Pastime
- Linzer Cookies by Lemon Blossoms
- Little Monster Cookie Bites by Jersey Girl Cooks
- Maple Sugar Cookies by Karen's Kitchen Stories
- Mocha Chocolate Chunk Cookies by Making Miracles
- Mocha Sandies by Cindy's Recipes and Writings
- Pecan Pie Cookies by A Day in the Life on the Farm
- Peppermint Bark Surprise Cookies by Our Sutton Place
- Pinwheel Cookies by Simply Inspired Meals
- Poppy Seed Shortbread by A Kitchen Hoor's Adventures
- Sadie's Double Pecan Butter Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Small Batch Pecan Fingers by Art of Natural Living
- Soft & Chewy Molasses Cookies by Sweet Beginnings
- Spiced Holiday Cutouts by Jolene's Recipe Journal
- Toasted Pecan Snowball Cookie Recipe by Swirls of Flavor
- White Chocolate Dipped Ginger Molasses Cookies by Hezzi-D's Books and Cooks
I was excited to receive product from Millican Pecan Company, one of our sponsors for this event. I have used their products in the past and knew that it is of the finest quality. I received pecan halves, pecan pieces and pecan meal. For this recipe I used the pecan pieces and then gave them a whirr in the food processor to chop them more finely.
I used the pecan meal, with which I was unfamiliar prior to receiving it in this recipe for Pecan Crusted Pork Chops. They turned out marvelous.
Millican's has also joined with the other sponsors to provide our readers with some marvelous prizes. You will find a list of prizes and the raffle to enter to win at the bottom of this post.
I knew I wanted to share this recipe with you because it is such a great foil for these wonderful pecans. Then, when I went to make them, I could only find one of my mini muffin pans. How does a pan just completely disappear from your cupboard?
So these took me twice as long to make but they are worth it. We snacked on a few and then I put the rest into a tin to go into the freezer. They are perfect for Christmas but I'm pulling them out and serving them on Thanksgiving instead of baking a pecan pie to go along with the pumpkin pie this year.

Pecan Pie Cookies
Ingredients
- 2 sticks butter, divided, room temperature
- 1/2 c. powdered sugar
- 3 T. corn syrup
- 3/4 c. finely chopped pecans
- 2 c. flour
- 1 t. baking powder
- 1 c. brown sugar
- 1 egg
- 1 t. vanilla
Instructions
- In a small skillet, melt 1/4 cup of the butter. Stir in the powdered sugar and syrup until sugar melts. Add the pecans and bring to a boil. Cook stirring until well combined. Turn onto a piece of parchment or aluminum foil and set aside to cool.
- In large bowl of stand mixer, fitted with the paddle attachment, cream the remaining 3/4 cup of butter with the brown sugar. Add the egg and vanilla and beat until smooth and creamy. Combine the flour and baking powder and gradually add to the butter mixture on low speed until combined. Increase speed and beat until well blended.
- Using a small cookie scoop place some dough into each well of an ungreased miniature muffin pan. Press with your fingers to mold it covering the bottom and sides of the well. Add a little of the pecan mixture into the depression in the dough. It doesn't have to cover the bottom completely. It will melt and fill out the depression as it bakes.
- Bake in a preheated 350 degree oven for 10-12 minutes, until cookie is lightly browned. Let cool in pan for about 5 minutes before removing to a wire rack to cool completely.
Notes:
Adapted from a recipe found at Allrecipes.
Calories
88.90Fat (grams)
5.20Sat. Fat (grams)
2.56Carbs (grams)
10.14Fiber (grams)
0.30Net carbs
9.84Sugar (grams)
5.92Protein (grams)
0.87Sodium (milligrams)
43.93Cholesterol (grams)
14.00
Definitely need to try these cookies! My favorite pie is pecan pie.
ReplyDeleteI hope you are pleased with them Ellen. Thanks again for hosting a great event.
DeleteI'm loving all those tasty pecans! My kind of cookie!
ReplyDeleteSo good Cindy.
DeleteJust printed out your recipe so I can make these cookies! They look marvelous!
ReplyDeleteEnjoy Dorothy.
DeleteThose cookies bring back memories of my grandmother and the cookies she would make every Christmas!
ReplyDeleteHappy to bring you good food memories Karen.
DeleteI have these on my to make list for the holidays! They look delicious
ReplyDeleteEnjoy Heather.
DeleteMy daughter would love these!
ReplyDeleteI'm glad Lisa.
DeleteI've never had pecan pie and these seems like the perfect way to try it!
ReplyDeleteAbsolutely Jolene.
DeleteThese are cute little pies. I love sweets that are bite sized
ReplyDeleteMe too, especially when a bite or two is all you need to be satisfied.
DeleteThis is the kind of pecan pie I want to eat! Just the right size!
ReplyDeleteExactly Colleen
DeleteNothing like pecan pie--any size!
ReplyDeleteRight you are Inger.
DeleteI am definitely making these this year! Deliciousness!
ReplyDeleteEnjoy Jennifer.
DeleteSuch fun and delicious looking tassies!
ReplyDeleteThanks Chris.
DeleteA favorite pie made into a cookie? Who isn't going to love that?!
ReplyDeleteWe sure did. Happy 2021 Ellen.
ReplyDelete