Butter Pecan Thumbprints

Vegetarian
Butter Pecan Thumbprints
100 min.
36
134kcal

Suggestions


Indulge in the delightful world of Butter Pecan Thumbprints, a dessert that perfectly marries the rich, nutty flavor of pecans with the sweetness of brown sugar. These charming cookies are not only a treat for the taste buds but also a feast for the eyes, making them an ideal addition to any gathering or celebration. With a soft, buttery texture and a satisfying crunch from the finely chopped pecans, each bite is a little piece of heaven.

What sets these thumbprints apart is the unique filling that adds an extra layer of flavor and texture. The combination of brown sugar and pecans creates a crumbly topping that contrasts beautifully with the soft cookie base. Whether you're hosting a holiday party, a casual get-together, or simply looking to satisfy your sweet tooth, these cookies are sure to impress your guests and leave them asking for the recipe.

Not only are Butter Pecan Thumbprints vegetarian-friendly, but they also come together in just 100 minutes, making them a manageable yet rewarding baking project. With 36 servings, you can share the joy of baking with friends and family, or keep them all to yourself—no judgment here! So, roll up your sleeves, preheat that oven, and get ready to create a batch of cookies that will become a cherished favorite in your dessert repertoire.

Ingredients

  • cup brown sugar light packed
  • 0.5 cup butter unsalted softened
  •  eggs beaten
  • teaspoons vanilla 
  • 1.5 cups flour all-purpose
  • 0.3 teaspoon baking soda 
  • 0.1 teaspoon kosher salt (coarse)
  • 1.5 cups pecans finely chopped
  • 0.3 cup brown sugar light packed
  • tablespoons flour all-purpose
  • cup pecans finely chopped
  • tablespoons butter unsalted softened

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 325°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  2. In large bowl, beat 1 cup brown sugar, 1/2 cup butter, the egg and vanilla with electric mixer on low speed. Stir in 1 1/2 cups flour, the baking soda and salt. Stir in 1 1/2 cups pecans.
  3. In small bowl, mix 1/3 cup brown sugar, 2 tablespoons flour and 1 cup pecans. Stir in 2 tablespoons butter with fork until mixture is crumbly.
  4. Shape dough into 1 1/2-inch balls.
  5. Place 2 inches apart on cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with about 1 teaspoon of filling.
  6. Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts

Calories134kcal
Protein4.25%
Fat57.17%
Carbs38.58%

Properties

Glycemic Index
4.72
Glycemic Load
3.14
Inflammation Score
-1
Nutrition Score
2.9639130600769%

Flavonoids

Cyanidin
0.81mg
Delphinidin
0.55mg
Catechin
0.55mg
Epigallocatechin
0.43mg
Epicatechin
0.06mg
Epigallocatechin 3-gallate
0.17mg

Nutrients percent of daily need

Calories:134.31kcal
6.72%
Fat:8.81g
13.55%
Saturated Fat:2.53g
15.84%
Carbohydrates:13.38g
4.46%
Net Carbohydrates:12.5g
4.54%
Sugar:8.25g
9.17%
Cholesterol:13mg
4.33%
Sodium:20.26mg
0.88%
Alcohol:0.08g
100%
Alcohol %:0.36%
100%
Protein:1.47g
2.95%
Manganese:0.39mg
19.26%
Vitamin B1:0.09mg
6.32%
Copper:0.1mg
5.22%
Selenium:2.71µg
3.87%
Fiber:0.88g
3.51%
Folate:12.73µg
3.18%
Phosphorus:30.75mg
3.07%
Iron:0.53mg
2.96%
Magnesium:11.38mg
2.85%
Zinc:0.4mg
2.7%
Vitamin B2:0.04mg
2.63%
Vitamin A:109.06IU
2.18%
Vitamin B3:0.43mg
2.17%
Calcium:14.56mg
1.46%
Potassium:50.85mg
1.45%
Vitamin E:0.21mg
1.42%
Vitamin B5:0.12mg
1.24%
Vitamin B6:0.02mg
1.2%