Pecan Pie Cookies

Pecan Pie Cookies
Originally uploaded by Shutterfool

This recipe is in honor of National Cookie Month & National Cookbook Month which is celebrated every October. These little pecan pie cookies pack the sweet flavors of traditional pecan pie into bit-size jewels. It's perfect for special parties and holiday gatherings. You got-ta stick this one in your holiday cookie recipe collection!


Shout Out: Months of Edible Celebrations (blog) is having a cookbook party and we joined in on the fun! Happy Blogaversary!


Southern Living 2000 Annual Recipes Cookbook
We found many versions of this recipe on the Internet but the one I decided to share was found in Southern Living 2000 Annual Recipes. If you have the cookbook it on page 290. It's a favorite cookie that I make for food gifts during the holiday season and for special family gatherings.


Pecan Pie Cookie Recipe

Prep: 30 minutes
Chill: 1 hour, 30 minutes
Bake: 16 minutes per batch

1 cup butter or margarine, 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 or margarine
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 pecan mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside.
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 375degrees for 6 minutes. Remove from oven; place pecan balls in center of each cookie. Bake 8 to 10 more minutes or until lightly browned. Cool cookies 5 minutes on baking sheets; remove to wire racks to cool completely. Freeze up to 1 month, if desired. Yield: 4 1/2 dozen
Patty Vann- Birmingham, Alabama


Personal Note: 
I love this recipe and I also love walnuts. Try making it with walnuts it's just as good. I'v also added cinnamon, ginger or nutmeg sometimes just to change it up. It all works- :)
Also... these cookies look beautiful on a serving platter I kid you not!
Happy National Cookie Month & National Cookbook Month- and remember.... mark your calendars for these holidays plus others like it. (National Cookie Day, celebrated on December 4th) (National Sugar Cookie Day is on July 9).