These cookies have been on my “to do” list for quite a while, since I’ve first seen them on Cherrapeno, a wonderful food blog written by Nicisme. Actually, I’ve already told you about her in the post where I made the marvelous white chocolate and cranberries cookies. Pecan pie is my all time favorite dessert, and I’m absolutely mad about its cookie version. Last weekend, as I was searching my mind what dessert to prepare, they suddenly hit me. I was so gonna make them!

It was great fun making them, it was Friday night, we were at my Mom’s, and for a change we prepared the dinner as well as the dessert, so it was a really fun cooking evening together. The cookies are real easy to make and just by the smell of the dough you can already know that they’re gonna be great. And indeed they came out fantastic, eventhough I used 1 cup of whole wheat flour and 1 cup all purpose flour, because I ran out of it after 1 cup. That’s also the reason of their darker color. The brown sugar made them really soft and gave them that melt in your mouth texture that I’m a sucker for in cookies, and the filling was simply excellent! Also the quantities of the recipe were exact, the filling was just enough for all the cookies and there were no remains - a thing that in my book turns a good recipe into a great one.

So yeah, these cookies can’t win a beauty contest, but their taste makes up for their lack in looks, I can assure you. Thanks Nicisme, for yet another great recipe!

Pecan Pie Cookies / Adapted by Nicisme from Land O’ Lakes
Makes about 45 medium sized cookies

For the cookies:
1 cup packed soft brown sugar
3/4 cup (170 gr) unsalted butter, softened
1 egg
1 tsp vanilla extract
2 cups all-purpose flour (it’s possible to substitute 1 cup with whole wheat flour)
1 tsp baking powder

Pecan Filling:
1 cup chopped pecans
1/2 cup soft brown sugar
1/4 cup double cream (heavy whipping)
1 tsp vanilla extract

Directions:
1. Heat the oven to 350°F.
2. In a large mixing bowl, beat the brown sugar, butter, egg and vanilla extract together until creamy.
3. Beat in the flour and baking powder until well mixed.
4. Shape the dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
5. Combine all the filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon of filling.
6. Bake for 8 to 12 minutes or until lightly browned. Cool for 1 minute before removing from cookie sheets.
7. The cookies can be made ahead and frozen for up to 3 months.

עוגיות פאי פקאן / עיבוד של Nicisme למתכון מ - Land O’ Lakes
עבור כ-45 עוגיות בגודל בינוני

רכיבים:
לעוגיות:
1 כוס דחוסה סוכר חום כהה
170 גרם חמאה, רכה
1 ביצה
1 כפית תמצית וניל
2 כוסות קמח (ניתן להחליף כוס אחת בקמח מלא)
1 כפית אבקת אפיה

למלית הפקאן:
1 כוס אגוזי פקאן קצוצים גס
1/2 כוס סוכר חום כהה
1/4 כוס (60 מ”ל) שמנת מתוקה
1 כפית תמצית וניל

הכנה:
1. מחממים תנור ל - 175 מעלות.
2. מקציפים את הסוכר והחמאה עד לקבלת תערובת קרמית.
3. מערבבים פנימה קמח ואבקת אפיה עד לקבלת תערובת אחידה.
4. יוצרים כדורים מהבצק, מניחים על תבנית מרופדת בנייר אפיה ויוצרים גומה במרכז כל עוגיה בעזרת האגודל.
5. מערבבים את כל חומרי המלית בקערה קטנה. ממלאים כל עוגיה במלית (אני יצרתי עוגיות בגודל כדור פלאפל קטן, ולכן נדרשה לי 1/2 כפית מלית לכל אחת).
6. אופים 8-12 דקות, או עד שהעוגיות משחימות קלות (או קשות, תלוי איך אתם אוהבים את זה )
7. ניתן לשמור במקפיא עד 3 חודשים.

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