Pecan shortbread thumbprints

This is an old recipe for her jam thumbprint cookies. I was not in a jam mood so I created a pecan filling. Boy, did they turn out good. This is all stuff I typically have in my pantry. Anything that tastes this good without an extra shopping trip is a bonus.

This is also a recipe for 13 cookies. I enjoy small amounts. Cookies don’t keep for more than a few days and we will not eat a dozen in hours. This is a perfect sized treat for the four of us. If you want, the recipe can easily double.



25 pecan halves

2 tablespoons room temperature butter

3 tablespoons flour

3 tablespoons dark brown sugar

2 tablespoons white karo syrup

Place all into a food processor and pulse until very small pieces.



1 cup flour

6 tablespoons butter room temperature

1 teaspoon baking powder

1 egg

1/4 cup sugar

Combine all well. Preheat the oven to 400 degrees. Roll 1-2 tablespoons of dough into circles. This should make 13 cookies of equal size. Using the rounded edge of a teaspoon measure, indent the center of each dough ball. Place 1 packed teaspoon of pecan filling into the imprinted area. Bake for 12 minutes.



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