Pecan Pie Thumbprint Cookies
These easy Gluten-Free Pecan Pie Thumbprint Cookies feature a buttery brown-sugar cookie base, filled with a simple filling of chopped pecans, vanilla, and heavy cream. Light, yet decadent cookies that are perfect for Christmas.
Servings: 18
Ingredients
For the Cookies:
- 3/4 cup firmly packed brown sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 1/3 cups gluten free flour
- 3/4 teaspoon baking powder
For the Filling:
- 3/4 cup chopped pecans
- 1/3 cup firmly packed brown sugar
- 3 tablespoons whipping cream
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350°F.
- Combine all cookie ingredients except flour and baking powder in bowl. Beat at medium speed until creamy. Add flour and baking powder; beat at low speed until well mixed.
- Shape dough into 1 1/4-inch balls. Place, 2 inches apart, onto ungreased cookie sheets. Make indentation in each cookie with your thumb; rotate your thumb to hollow out slightly.
- Combine all filling ingredients in a bowl; fill each cookie with 1 rounded teaspoon filling.
- Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to a cooling rack.
Notes
These cookies can be made ahead and stored in the freezer for up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.