You will want to try these Pecan Pie Cookies, Once you see how easy they are and the bonus is that they aren’t TOO Sweet!
I’m going to get it out of the way and say it that I don’t like traditional pecan pie!
It’s too sweet, I’ve tried it over the years and I always come to the same conclusion.
This year I decided it was time I make it the way I’d like it,
NOT to overly sweet and well, not really in a pie either. Hmmm…. so I guess I’m changing the whole thing around aren’t I?
That’s ok, trust me, these beauties are worth EVERY effort that went into making them,
or at least I think so. I may change my mind when the bandages come off (*more details to follow)
I baked sugar cookie dough in a muffin top pan to create these adorable mini cookie pies.
Oh, the possibilities on these are ENDLESS!
I then heated the pie filling on the stove and filled them, see it’s THAT easy!
You know what’s not easy, taking food photos: *Rant starts here* If you’re a blogger then you may agree some days the “right” shot takes a lot of effort, especially when the light is fading and you need to get it done.
Well, that is kinda what happened to me, I was getting in the last shot, which happens to be the first shot you see in this post, scroll back to the top and take notice of that cute small white cake stand, see it…that one caused me to break out the crazy glue and bandages. No, the cake stand didn’t get bandaged up, I wish it had. My husband threw it out…after it went flying in the air because I was standing on a table that maybe I shouldn’t have been to get the photo and when I came crashing down to the floor, guess what decided to whack me in the face? You guessed it, the cake stand.
I yelled, my family came running and I was there laying on the floor with broken dishes and pecan pies all thrown about. My husband said oh, you’re going to need stitches. I said, just get some ice, please. I laid there a few minutes, thinking about stitches, and decided…I will have to access it myself, well it looked awful, my cheek was bright red, where a board that everything was on top of hit me, and the gash near my eyebrow was small but deep.
I grabbed some of that magical skin glue and some bandages and well now that it’s healed, I think I chose the wrong profession:)
You can hardly notice it and in a month or two I think it will be invisible.
Well, let’s not start the celebration until I get another cake stand!
Luckily a reader found me the EXACT same cake stand, and I am the happy owner of it’s twin!
I have been to at least 10 stores already and I can’t find one like it. I knew it was a real WINNER when I first bought it, it’s small about 8-9 inches across, the pedestal is short-perfect for photos (I use it ALL THE TIME) I haven’t gotten it out of my mind and I think I’m driving my family crazy looking for a replacement, so if you see one…tell me where,
I will most likely drive miles to find one. I now wish I knew he threw it out, but by the time it dawned on me, the trash had been collected. I’ve been scouring the internet and can’t seem to find one as great as the one I had. It had a smooth top no ridges, no design, smooth and well perfect. Since I think my face will be ok, I guess it was a lesson in how I should be more careful with my props, because when you lose the one that you use all the time, your world gets turned upside down.
Be sure to check out my other pecan recipes too:
There it is again, that beautiful cake stand…. and I’m sure I have a few more photos on the way with the cake stand, but I’m really going to miss not having it,
guess I’m glad I didn’t have all the pecan pie cookies in the photo, there was a whole tray on the other counter and well, those I got to eat while I help the ice pack.
Well, at least I can share these pecan pie cookies with you, even if I will be frantically looking in every store that may have a 1% chance of having the same cake stand.
*The muffin top pan I use is, from Wilton, it has 12 compartments.
- I package Pillsbury Sugar Cookie Dough
- 1 1/2 cups chopped pecans
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1/3 cup corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional)
- 1/4 cup powdered sugar for dusting (optional)
- Preheat oven to 350 degrees F.
- 2. Prepare muffin top pan with baking spray.
- 3. Slice cookie dough in 1/2 inch slices.
- 4. Place one slice into each area of the pan.
- Bake for 10 minutes or until the cookies are golden on the edges.
- 6. Place butter, sugar, corn syrup, salt in medium saucepan and bring to a boil, turn on medium heat and boil for 2 minutes.
- 7. Remove from heat, stir in pecans and vanilla.
- Allow cookies to completely cool in pan before removing from pan.
- 9. Place 2 heaping tablespoons of pecan filling into each deep dish cookie.
- Allow filling to cool and set up before serving.
Kailley @ Kailley's Kitchen says
These cookies sound incredible, Diane!
looks fantastic, about how many cookies do you get out of a batch?
I made 14 cookies
Jackie Mitchell says
Macy’s has a 10″ square white cake stand from Martha Stewart’s collection that is $13.99…
Too big? Amazon has a glass one that’s 7.75 inches square in either clear or blue for $22.22…
They also have an even prettier 8″ embossed glass stand for $25.64…
Nothing as sweet as your teeny little cake stand, but somplace to start, anyway. 🙂 Good luck!
Thanks so much for the links, I think the one at Macy’s will work 🙂 I hope so!
Maureen | Orgasmic Chef says
You poor woman! The things we do for our blogs.
Pecan pie is sickly sweet but I love it – these cookies look perfect.
Thanks Maureen It is amazing what we will do, my kitchen is a never ending mess then all clean then a mess and now this….I prefer the messes in the kitchen.
Oh the things we will do to get a shot (it is a great one)! Glad to hear that your cut is healing and that you weren’t more seriously injured. These Pecan Pie cookies look amazing Diane.
Your pictures once again grabbed my attention but it was your accident that held me. I cannot believe you glued that cut yourself cause that stuff really is painful. I have used it on a paper-cut but you… Wow!
I can’t wait to try these cookies. I love pecan pie. Remember those little Bama pies? These look like them and have to be much better tasting.
I agree with Paula. Make sure you shots are up to date.
Brenda @ a farmgirl's dabbles says
Oh my goodness, I’m glad you’re ok! There are times when I’m taking photos that I tell myself to stop and re-think the situation. This drives that home!! Love your pecan pie cookies, Diane!
Barbara @ Barbara Bakes says
Such a great, easy idea. My husband would love these.
Thanks Barbara, these are now my dad NEW Favorite 🙂
Fun shortcut Diane – you always come up with the most clever shortcuts!
yea, I’m ALL about the shortcut 🙂
These are the cutest things ever, Diane!!
Thanks Julie, they will be made again and again. Delicious and easy!
Cake Stand on e-bay
OH MY GOSH Kathy….. I think it’s actually the same one, THANKS!!! I just ordered it 🙂 Yippee, I’m so happy…you are the BEST!!!
Wendy | Around My Family Table says
Sorry to hear about you and your cake stand – these look delicious, though! I love pecan pie!
I was sorry it broke, but a reader just sent me a link and I ordered what looks like the SAME one 🙂
The Bearfoot Baker says
Not only are these pie cookies amazing, your photos are breathtaking! Pinning now!
Sommer @ ASpicyPerspective says
Love these! So cute, and the perfect portion!
alison @ Ingredients, Inc. says
yes please! Totally making these!
These look so delicious! By the way, when you put the dough in the pan, did you spread each one to fit the circle on the pan, or did they do that by themselves in the oven?
They spread all by themselves, I put them in the oven as photographed.
I love traditional pecan pie but I am pretty sure I would love these cookies too!
My husband would be all over these. Pecan pie is his favorite, and bite-sized ones are always preferred.
and no messing up big pie to sneak a piece!
Auntie Jello says
One Kings Lane has a very pretty plain white cake platter.
So excited to make these for our Christmas dinner! I don’t have a muffin top pan 🙁 Is there a way to make them without the muffin top pan?
I also do not have a muffin top pan so I decided to use a regular muffin pan. After making this batch I realized I should have accounted for depth changes and adjusted my filling. Well I hope that they are delicious enough to overlook my mistake 🙂
Can you tell me what kind/brand the pan is that you used to make these pecan cookies. Thank you! Ricci
It’s a muffin top pan from Wilton. Here is a link to the pan on Wilton’s site https://www.wilton.com/store/site/product.cfm?id=8A21966B-CDB8-1CD1-E7A80D795AD58F77
How far in advance can thsee cookies be made?
You can bake the cookies up to a week ahead of time, once cooled store them in an airtight container. The filling I would add that day or a day ahead. They will taste the best if the syrup doesn’t soak into the cookies for more than a day in my opinion. If you top them too far ahead they syrup will soak into the cookies and the cookies will looses their crispness.
These pecan pie cookies look delicious and easy to make. I love the idea of using pie crust as the base and filling them with pecan mixture. They are perfect for the holidays or any occasion. Thanks for sharing this recipe.