PECAN PIE THUMBPRINT COOKIES
MAKES 60
A handheld version of this beloved pie will be a welcome addition to your fall sweets repertoire.
FILLING
¾ cup chopped pecans
½ cup sugar
⅓ cup dark corn syrup
2½ tablespoons unsalted butter, melted
1 large egg
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
COOKIES
4 cups pecan halves
2 teaspoons kosher salt, divided
1 teaspoon grated fresh nutmeg, divided
2 cups unsalted butter, softened
1⅓ cups sugar
4 egg yolks
2 teaspoons vanilla extract, divided
4 cups all-purpose flour
1. For filling: In a medium saucepan, stir together pecans, sugar, corn syrup, melted butter, egg, vanilla, and salt.
2. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 3 to 4 minutes. Let cool to room temperature before using.
3. For cookies: In the work bowl of a food processor, place pecan halves, 1 teaspoon salt, and ½ teaspoon nutmeg; pulse until nuts are finely ground. Transfer mixture to a medium bowl.
4. In a large bowl, beat softened butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla.
5. With mixer on low speed, add flour, ½ cup chopped nut mixture, remaining 1 teaspoon salt, and remaining ½ teaspoon nutmeg. Increase mixer speed to medium, and beat just until mixture comes together, about 2 minutes. Cover and refrigerate for 1 hour.
6. Preheat oven to 350°. Line several baking sheets with parchment paper.
7. Using floured hands, roll dough into 60 (1-inch) balls. Roll balls in remaining nut mixture. Place 2 inches apart on prepared pans. Using your thumb or the back of a spoon, gently make an indentation in center of each ball.
Bake for 10 minutes; remove from oven, and press down centers again. Bake until lightly browned around
