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4.86
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7
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Pecan Thumbprint Cookies with Chocolate Butter
These pecan thumbprint cookies are topped with the most delicious chocolate buttercream icing. Easy and quick to make with pantry staple ingredients, these cookies are sure to be the star of any Christmas cookie exchange!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
36
cookies
Author:
Julie Blanner
Ingredients
1
cup
butter
softened
2/3
cup
powdered sugar
1 1/2
cups
pecans
1
tablespoon
vanilla
2 1/2
cups
all-purpose flour
1/4
cup
butter
softened
1 1/2
cups
powdered sugar
1/4
cup
cocoa
1
tablespoon
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.
Notes
Let the cookies cool too room temperature before adding the icing, and don't add the icing if you plan on freezing them.
If the icing is too stiff when you mix it, add a tablespoon of milk or cream to loosen it up slightly.
Bake the cookies in a pre-heated oven either on cookie sheets or on a parchment lined baking tray.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
15
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
18
mg
|
Sodium:
57
mg
|
Potassium:
37
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
205
IU
|
Vitamin C:
1
mg
|
Calcium:
7
mg
|
Iron:
1
mg