Last week, my boyfriend and I went on an epic road trip to visit family in several states, including a stop in Alabama where he grew up. Yes, it really is as humid as everyone makes it out to be. My hair poofed to twice its original size at one point. I now understand the southern propensity to use hairspray.
Despite the heat, I had a fun time meeting extended family and making lunch for everyone. We had OMG Sour Cream Chicken, Roasted Sweet Potatoes, and Strawberry Spinach Salad. I also made my famous apple crisp for dessert, along with a brand new recipe: pecan pie cookies, which were pinned from Popsugar Food. The result was pretty tasty!
These cookies require two mixtures: the dough and the pecan “filling.” Don’t worry though, neither is super complicated!
Before you start, make sure that the sink you’re using isn’t broken. I feel obligated to tell you this because while I was making these cookies, I went to wash my hands, not realize that my bf’s family had a broken sink. The entire spigot came off and water shot into the air like a geyser! I was soaked to the point that his mom actually had to get me a bath towel to dry off. We all had a pretty good laugh at that one!
To make the dough: Cream together 1 cup of the brown sugar, butter, 1 teaspoon of the vanilla, and egg until cream, then carefully mix in the flour and baking powder. If you’re using a stand/hand mixture, make sure you remember to turn the mixer on low or you will have flour everywhere. Which is especially awesome if you’re still a little damp from a sink malfunction.
To make the filling: Mix together the pecans, heavy cream, and the rest of the brown sugar and vanilla.
Then, simply place balls of dough on the cookie sheet, press with your finger to make space for the filling, and add a small amount to each cookie. Beware: These cookies DO spread. So don’t smoosh them down too much and also leave at least 2 inches between your balls. (Wow, that sounds horrible!)
These cookies were AMAZING. Everyone loved them and had multiple. It also made a pretty decent-sized batch, so you could definitely have some to stick in the freezer for another day if you wanted.
Here’s the printable:
- 1½ cup packed brown sugar
- ¾ cup softened butter
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1 cup pecans (chopped)
- ¼ cup heavy cream
- Cream together 1 cup brown sugar and 1 teaspoon vanilla with butter and egg.
- Slowly add baking powder and flour to create a dough.
- Roll dough into balls and place 2 inches apart on ungreased cookie sheet
- Mix together pecans, heavy cream, and the rest of the brown sugar and vanilla.
- Lightly press on each cookie with your finger to create an indentation for the filling.
- Spoon a small amount of pecan filling onto each cookie.
- Bake at 350 degrees for 10 minutes. Allow to cool for one minute on cookie sheet before removing to cool completely.