I’ve been busy baking for the 12 Days of Cookies! A few weeks ago, I made these pecan thumbprint cookies with chocolate butter based off of cookies Chris loved in Kansas City. He couldn’t get enough of McLain’s chocolate cup cookies. I have been looking for an opportunity to recreate them & I thought The Great Food Blogger Cookie Swap would be a great way to show off these melt-in-your-mouth pecan cookies! I mailed these cookies to 3 fabulous bloggers across the US & received a few dozen amazing cookies via mail…it’s no wonder I rush to the mailbox like a child with delight. Okay, back to the buttery baked goodness…
The base tastes like an incredible sugar cookie with a hint of pecan. They’re so smooth. They’re topped with a thick chocolate buttercream icing, which I like to call chocolate butter. It’s the perfect compliment.
I do have one confession to make – I was a little stingy with the icing. Normally I’d fill the top of the cookie, but I thought these would mail better. Don’t miss my tips to pack & cookies if you plan to do so this Christmas.
Pecan Thumbprint Cookies with Chocolate Butter
Ingredients
- 1 c butter softened
- 2/3 c powdered sugar
- 1 1/2 c pecans
- 1 Tbsp vanilla
- 2 1/2 c flour
- 1/4 c butter softened
- 1 1/2 c powdered sugar
- 1/4 c cocoa
- 1 Tbsp heavy cream or milk
Instructions
- Preheat oven to 350 degrees.
- Chop pecans until fine in a food processor. Set aside.
- Beat butter, powdered sugar & vanilla.
- Beat in flour & pecans.
- Roll into balls & use the back of a cookie scoop to make a well.
- Bake 10-12 minutes.
- Beat butter, gradually add in powdered sugar & cocoa. It will be stiff. Use a tablespoon of milk if needed. Pipe onto cookies.
The #12daysofcookies will be picking up speed this week. Follow along on Instagram! I wish I could share some with you! Enjoy!
Julie
