Pecan Pie Thumbprints

Preparation:  70 min. Cooking: 18 min. Total: 88 min.
Recipe photo
  • 1/4 Lb cream cheese , at room temperature
  • 1/2 Cup brown sugar
  • 1/4 tsp salt
  • 2 1/2 Cup all purpose flour
  • 4 Tbsp unsalted butter , melted
  • 4 Tbsp granulated sugar
  • 4 Tbsp light corn syrup
  • 1 large egg yolks
  • 2 tsp vanilla extract (or Bourbon)
  • 1/4 pinch coarse salt
  • 1 Cup coarsely chopped pecans
  • 1/4 Lb caramel candies , unwrapped
  • 2 Tbsp heavy cream , plus more if needed
To make dough (ingredients 1-8 in list), combine butter and cream cheese in bowl of electric mixer. Beat on medium-high speed until well blended, about 1 minute. Mix in sugars and beat on medium-high until light and fluffy, about 2-3 minutes more. Blend in vanilla extract. With mixer on low speed, mix in pecans, salt and flour just until fully incorporated. Cover bowl and transfer to refrigerator. Chill dough for about 30-60 minutes.

While dough is chilling, make filling (ingredients 9-15). In medium bowl, combine melted butter, sugar, corn syrup, egg yolk, vanilla and salt. Whisk just until blended. Stir in pecans.

Preheat oven to 350 ℉. Line baking sheets with silicone baking mats or parchment paper. Scooping about 2 Tbsp of dough at a time, roll dough into balls. Place dough balls on baking sheets 2 inch apart. Use your thumb (or wine cork) to make a small round indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of pecan filling mixture.

Bake cookies, rotating pans halfway through, until light golden and set, about 16-18 minutes total. Cool briefly on baking sheets, then transfer to wire rack set over wax paper or foil. Let cool completely.

To make caramel drizzle, combine the caramels and heavy cream in small microwave safe bowl. Heat in 20 second intervals, stirring in between, until caramels are fully melted and mixture is smooth. If needed, add more cream, 1 tsp at a time, mixture reaches drizzling consistency. Drizzle caramel over cooled cookies on wire rack. If caramel begins to harden, microwave for 10 more seconds and stir to rewarm.
Calories
450 Cal
Fat
26 g
Carbs
51 g
Protein
5.4 g
Fiber
2.4 g
Sugar
25 g
Cholesterol
51 mg
Sodium
130 mg


Nutrients

Fiber     2.4 g
Fat     26 g
Sugar     25 g
Carbs     51 g
Protein     5.4 g
Calories     450 Cal

Fats

Fat, Poly     4.5 g
Fat, Mono     11 g
Fat, Sat     8.8 g
Fat, Trans     0 g
Fat, Percent     51 %

Vitamins

Vitamin, K     1.7 mcg     1.4 %
Vitamin, A     420 IU     14 %
Vitamin, B12     0.1 mcg     3.6 %
Niacin     1.8 mg     11 %
Riboflavin     0.2 mg     14 %
Vitamin, C     0.2 mg     0.2 %
Vitamin, D     2.2 IU     0.4 %
Vitamin, B6     0.1 mg     3.9 %
Vitamin, E     0.6 mg     3.9 %
Panto, Acid     0.4 mg     7.2 %
Choline     25 mg     4.5 %
Thiamin     0.3 mg     28 %

Minerals

Calcium     36 mcg     3.6 %
Phosphorus     97 mg     14 %
Magnesium     29 mg     7 %
Copper     0.3 mcg     29 %
Fluoride     2.2 mcg     55 %
Zinc     1.1 mg     10 %
Cholesterol     51 mg     0.4 %
Sodium     130 mg     8.6 %
Selenium     11 mcg     20 %
Manganese     1 mg     14 %
Potassium     130 mg     2.7 %
Iron     1.9 mg     23 %