Pecan Pie Cookies
Almond And Apricot
Thumbprint Cookies
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1 tube of pre-made pie crust
1/3 cup brown sugar
2 eggs
1/2 teaspoon salt
2 tablespoons butter, melted
1/4 cup corn syrup
1/2 cup pecans, chopped
Instructions
1. Preheat oven to 350 degrees
Instructions
1. Preheat oven to 400 degrees
2. Mix butter, pecans, corn syrup, salt,
eggs and brown sugar in a non-stick pan,
then cook on the stove top at medium
heat until the mixture thickens, then set
aside
3. Unroll the pie crust and use a cookie
cutter to cut out circles about 3”, then fold
the edges up just a bit, like a pie crust
4. Place 1 tablespoon of the pecan pie
mix onto each cookie
5. Bake on a lined pan for about 8 minutes, until the filling sets, then let cool
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1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup smooth almond butter
1/2 cup (1 stick) unsalted butter, room
temperature
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup granulated sugar, for rolling
1/2 cup apricot jam
2. Whisk flour, baking soda, baking powder and
salt in a medium bowl. Use an electric mixer in
a large bowl to beat almond butter and butter on medium until smooth, then add brown
sugar and beat until fluffy. Add egg and vanilla
and beat until combined, then gradually add
flour mixture with the mixer on low and beat
until it combines.
3. Put granulated sugar in a small bowl, then
roll level tablespoonfuls of dough into balls
and roll in sugar. Put the dough on parchmentlined baking sheets an inch and a half apart,
and bake until the cookies puff up, about 8
minutes. Use a 1/2 teaspoon measuring spoon
to make an indentation in the center of each
cookie, then continue to bake the cookies until they set after about five to seven minutes.
Let the cookies cool on wire racks for 20 minutes, then stir jam and spoon a half teaspoon
into each indentation. ✤
December 2014
INSIGHT