Pecanettes
Indulge in the irresistible charm of Pecanettes, buttery thumbprint cookies filled with a decadent caramel-like brown sugar center and topped with chopped pecans for a nutty crunch. Perfect for holidays or everyday treats, these easy-to-make cookies combine a melt-in-your-mouth texture with the rich flavors of vanilla, caramel, and toasted pecans. The dough is hand-rolled and carefully shaped to hold a luscious filling, creating a bite that’s as visually stunning as it is delicious. With only 20 minutes of prep time and a dusting of powdered sugar for an elegant finish, Pecanettes are a delightful dessert destined to become a family favorite. Keywords: pecan cookies, thumbprint cookies, caramel-filled cookies, holiday dessert recipes, butter cookies with pecans.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoon Salt
- 100 grams Pecans, finely chopped
- 50 grams Brown sugar
- 2 tablespoons Heavy cream
- 30 grams Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until incorporated.
Gradually add the all-purpose flour and salt to the butter mixture, and mix until a soft dough forms.
Fold in 75 grams of the finely chopped pecans, saving the rest for garnish.
Using about one tablespoon of dough for each, roll the dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, press a shallow indentation in the center of each dough ball.
In a small saucepan, combine the brown sugar and heavy cream over medium-low heat. Stir constantly until the sugar has dissolved and the mixture thickens slightly, about 2-3 minutes. Remove from heat.
Spoon a small amount of the brown sugar mixture into the indentation of each cookie.
Sprinkle the reserved chopped pecans on top of the filled cookies.
Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired, for an extra festive touch.
Nutrition Facts
Calories |
4048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.2 g | 357% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 384.2 g | 140% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 183.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
