The Family Adventure Guide - Issue 33 -2024 - Magazine - Page 17
Pecan Pie Cookies
For the Cookie Base:
1 cup all-purpose flour
1/3 cup unsalted butter, softened
1/3 cup brown sugar, packed
1 egg yolk
1 teaspoon vanilla extract
For the Filling:
1 cup chopped pecans
1/2 cup brown sugar, packed
1/4 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cookie Dough
Prepare a baking sheet by lining it with parchment paper and preheating your oven to 350°F
(175°C). Combine the softened butter and brown sugar in a large bowl until light and fluffy.
Mix the egg yolk and vanilla extract together until well combined.
Stir the flour into the butter mixture until a soft dough forms. Roll the dough into 1-inch balls
and place them on the baking sheet about 2 inches apart. Create an indent for the filling by
pressing your thumb or the back of a spoon down in the center of each ball.
Step 2: Make the Pecan Filling
Brown sugar, heavy cream, and butter are combined in a small saucepan over medium heat.
Stir continuously for 2-3 minutes until the sugar is dissolved and the mixture is smooth and
slightly thickened. Remove from heat and stir in the vanilla extract and chopped pecans.
Step 3: Fill and Bake the Cookies
Fill each cookie indentation with 1 teaspoon of pecan filling. Filling will spread slightly during
baking, so don't overfill.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the filling has set.
Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.
Cranberry Sauce
12 ounces cranberries
1 cup white sugar
1 cup orange juice
Dissolve sugar in orange juice in a medium saucepan over medium heat.
Stir in cranberries and cook until they start to pop, about 8 to 10 minutes.
Remove from heat and place sauce in a bowl. It will thicken as it cools.
THE FAMILY ADVENTURE GUIDE- FLORIDA EDITION
17 | 2024 Issue 33
