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Pecan Pie Cookies Recipe


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Pecan Pie Cookies Recipe

© 2010 Oxmoor House, licensed to About.com, Inc.
These scrumptious little cookies are like bite-sized pecans pies. The method is simple and easy. It would make a great project for children. Do plan ahead for chilling time. You may wish to experiment with other types of nuts, including walnuts, macadamia nuts, or peanuts.

Prep Time: 30 minutes

Cook Time: 14 minutes

Refrigeration Time: 1 hour, 30 minutes

Total Time: 2 hours, 14 minutes

Yield: 4-1/2 dozen


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup dark corn syrup
  • 2 large eggs, separated
  • 2-1/2 cups all-purpose flour
  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 3 Tablespoons dark corn syrup
  • 3/4 cup finely chopped pecans


Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour; cover and chill 1 hour.

Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat. Stir in pecans; chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside.

Preheat oven to 375 F. Shape cookie dough into 1-inch balls; place 2 inches apart on lightly greased baking sheets. Beat egg whites until foamy; brush on dough balls.

Bake at 375 F for 6 minutes. Remove from oven, and place pecan balls in center of each cookie. Bake 8 to 10 more minutes or until lightly browned. Let cool 5 minutes on baking sheets. Remove cookies to wire racks, and cool completely. Freeze up to 1 month, if desired.

Yield: 4-1/2 dozen

Recipe Source: "Classic Southern Desserts : All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More" (Oxmoor House)
Reprinted with express written permission.
Photo © 2010 Oxmoor House, licensed to About.com, Inc.
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