COOKIES - PAT'S PECAN PIE COOKIES

 PAT'S PECAN PIE COOKIES - Pat Werner Tarlton

When a whole pecan pie is too tempting, make these instead.

The key to success with this recipe is the consistency of the filling.  If it’s too runny, it’ll run out of the mini crusts.  If it’s too thick it won’t spread to fill the crusts and caramelize on the edges.

You’ll start by combining all of the filling ingredients and then stirring constantly over low heat until the mixture slightly thickens. Low and slow is definitely the way to go on this recipe!

You’ll want it just slightly thinner than pudding so that once it is put into the crusts it will spread easily. If you happen to cook it a little too long you can mix in up to 1 tablespoon extra corn syrup to get the right consistency.

I very highly recommend baking these on parchment paper as the sugar caramelizes and the filling sometimes slightly overflows.  If you don’t use parchment, they will most likely will stick to your baking pan!

I used Pillsbury refrigerated crust in this recipe however, you can use whatever crust is your favorite including homemade!

 

Preparation time:  15 minutes
Cook time:  10 minutes
Makes a dozen cookies

• 1 prepared single pie crust.  It can be homemade, but I use a Pillsbury frozen
• 2 tablespoons butter, melted
• 1/2 cup of chopped pecans
• 1/3 cup of packed brown sugar, or 1 tablespoon plus 2 1/3 teaspoons of Splenda brown sugar
• 1/4 cup corn syrup
• 2 eggs
• 1/8 teaspoon of salt
  

 Instruction

    1. Preheat oven to 400 degrees F

    2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs.
    3. While constantly stirring, cook on the stovetop over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding).
    4. Remove from heat and set aside.
    5. Unroll dough and using a 3″ cookie cutter, cut out circles.
    6. Gently fold about 1/8-1/4″ up on the edges.
    7, Spoon 1 tablespoon of the pecan mixture into each circle.
    8. Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set.
    9. Remove from oven and cool on a wire rack.