Pecan Pie Cookie Bites

配料

For sugar cookies

1 1/3 c shortening

1 1/2 c granulated white sugar

2 tsp vanilla extract

2 large eggs

2 2/3 tbs water (2 tbs plus 2 tsp)

4 c all purpose flour

3 tsp baking powder

1/2 tsp salt

Filling

1 1/4 c pecans, shelled and roughly chopped/broken

1/4 c Karo syrup

1 large egg

步骤

Preheat oven to 375°F and grease a 24-count muffin tin with nonstick spray or shortening and a dusting of flour.

Thoroughly cream shortening, vanilla, and sugar, 2 to 3 minutes

Add eggs and beat until light and fluffy, about 2 to 3 minutes. Beat in water until combined.

In a separate bowl, sift together flour, baking powder, and salt

Stir the flour mixture into the shortening mixture gently until it begins to come together.

Using a tablespoon-sized cookie scooper (I use my smaller scoop rounded), scoop the cookie dough into each muffin space. Using a 1/4 tsp measure, round out an indent into each cookie. Bake in preheated oven for 8 minutes.

Meanwhile, mix filling ingredients together. Once cookies are parbaked, use a greased wooden spoon and insert the end into each cookie indentation, gently widening the indentation to make room for the filling. Scoop 1/4-1/2 tsp of filling into each.

Return cookies to the oven and bake for an additional 8-10 minutes. Cookies will be slightly golden brown and feel firm to the touch. Allow to cool for 5 minutes before transferring to a wire rack.

Once cooled, refrigerate for up to a week, or store in an air tight container and enjoy for up to 3 days at room temperature.