There are so many different pies that we make at Thanksgiving! Pumpkin, Apple, but my favorite is Pecan Pie. Cold Pecan Pie is my after Thanksgiving snack, and what I have when I take a break decorating the Christmas tree. But wait, it’s not Thanksgiving, it’s almost Christmas! What are we doing talking about pies then? Well, the cookie on the 7th day before Christmas we are making pecan pie thumbprint cookies.
7th Day Before Christmas – Pecan Pie Thumbprint Cookies
This cookie skyrocketed to the top of my favorites this year when I took a bite and it immediately took me back to that slice of heaven on Thanksgiving. The butter cookie is crispy, and a good stand in for a pie crust. The filling is sticky and full of flavor. We found the recipe in Taste of Home Magazine’s Christmas Cookie edition and it did not disappoint. Our day was a little crazy, so if you need to chill the dough or filling longer than the recipe says, that’s okay.
- 1 cup butter, softened
- ½ cup sugar
- 2 large egg yolks
- ½ cup dark corn syrup
- 2 ½ cups all-purpose flour
Cream butter and sugar together with an electric mixer until light and fluffy.
Beat in egg yolks and corn syrup. Once well incorporated, gradually add flour.
Cover and refrigerate for 30 minutes.
While waiting for the dough to refrigerate, follow the directions below to create the filling.
Preheat oven to 375 degrees Fahrenheit.
Roll dough into 1 inch balls and place them 2 inches apart on a parchment paper lined baking sheet. Make sure to give them room, they don’t spread much but they do a little.
Bake for 5 minutes.
Immediately when removed from oven, gently press an indentation into the center of each cookie with a wooden spoon handle. Fill with ½ tsp pecan mixture (directions to follow).
Bake an additional 4 to 5 minutes, or until edges are light brown.
Cool on the pans for 5 minutes before removing to wire racks to cool completely.
- ¼ cup plus 2 Tbsp. confectioners’ sugar
- 3 Tbsp. butter
- 2 Tbsp. dark corn syrup
- ¼ cup plus 2 Tbsp. finely chopped pecans
In a small saucepan, combine confectioners’ sugar, butter, and corn syrup over medium heat. Bring to a boil. Remove from heat and mix in pecans. Remove the mixture from pan and refrigerate until cold (at least 30 minutes).