Pecan Pie Cookies

by Jessica on August 4, 2010

Pecan Pie Cookies

I don’t know about you, but I’m ready for Fall. It was 98 degrees at 9:30p last night with not a breeze in sight. And it continues to get hotter. My makeup’s not the only thing that’s suffering, either… so are my workouts. You try running in 110 degree heat – it’s no bueno.

Autumn is beautiful and my favorite of all four seasons. It’s cool, breezy, refreshing and filled with Horned Frog football. I get to pull out the scarves and jackets, my jeans and Burberry boots. It’s also means I get to eat some amazing desserts. And since I’m craving my all-time favorite scents, sights and tastes right now, these Pecan Pie Cookies fit the bill… at least until that lovely day when the Pumpkin Spice Latte is available once again. I pink-puffy-heart that day. ­čÖé

Pecan Pie Cookies 2

Pecan Pie Cookies
Adapted from: Southern Living’s Classic Southern Desserts

1/4 c unsalted butter, room temperature
2 tbsp Splenda for Baking
1/4 c dark corn syrup
1 large egg, separated
1-1/4 c all-purpose flour
3 tbsp unsalted butter
1/4 c confectioners’ sugar
1 tbsp dark corn syrup
3/4 c finely chopped pecans

Beat the 1/4 cup of room temperature butter and Splenda at medium speed with an electric mixer until light and fluffy. Add the 1/4 cup of dark corn syrup and egg yolk, beating well. Gradually stir in the flour; cover and chill for 1 hour.

Melt the 3 tablespoons of butter in a heavy saucepan over medium heat; stir in confectioners’ sugar and the 1 tablespoon of dark corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans; chill for 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4″ balls; set aside.

Preheat oven to 375 degrees F. Shape cookie dough into 1″ balls; place 2 inches apart on lightly greased baking sheets. Beat egg white until foamy, then brush on dough balls.

Bake for 6 minutes. Remove from oven and place pecan balls in center of each cookie. Bake 8 to 10 minutes more or until lightly browned. Let cool for 5 minutes on bake sheet, then remove cookies to wire racks and cool completely. If desired, these cookies can be frozen for up to 1 month.

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{ 7 comments… read them below or add one }

1 Sara August 4, 2010 at 5:25 pm

Yum! These cookies look great.


2 Jane @ Sweet Basil Kitchen August 4, 2010 at 7:03 pm

I am impatiently waiting for the eggnog lattes. ­čÖé


3 Eliana August 4, 2010 at 7:52 pm

I am totally ready for Fall too or at least some relief from this crazy heat so that I can enjoy treats like these in comfort.


4 Chef Dennis August 4, 2010 at 9:48 pm

those are gorgeous cookies!! I can only imagine how good they taste!


5 Katrina August 5, 2010 at 9:44 am

I am right there with you on all counts. I <3 pumpkin spice latte day as well, and fall can't come fast enough for me. Unfortunately, we've still got almost 2 months until the chill sets in here.


6 nickki August 6, 2010 at 3:59 am

I also love Autumn and I’m counting the days already! Pumpkin spice lattes = delicious! I also have an addiction to the gingerbread lattes you get in the Winter. Your pecan pie cookies look gorgeous!


7 Shandy August 8, 2010 at 2:28 pm

You “pink-puffy-heart that day” is so cute! Love the cookies; the flavors sound wonderful and pecan pie is my favorite of all time.


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