Page 72 - Baking

PECAN PIE THUMBPRINT COOKIES

MAKES ABOUT 60

4 cups pecan halves 1. In the work bowl of a food processor, place pecans, 1 teaspoon salt, and
2 teaspoons kosher salt, divided ½ teaspoon nutmeg; pulse until nuts are finely ground. Transfer mixture to a
1 teaspoon grated fresh nutmeg, medium bowl.
divided
2 cups unsalted butter, soft ened 2. In the bowl of a stand mixer fitted with the paddle attachment, beat
1⅓ cups sugar butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping
4 large egg yolks to scrape sides of bowl. Add egg yolks, one at a time, beating well aft er each
2 teaspoons vanilla extract addition. Beat in vanilla.
4 cups all-purpose flour
Pecan Pie Filling (recipe follows), 3. With mixer on low speed, add flour, ½ cup chopped nut mixture,
slightly warmed remaining 1 teaspoon salt, and remaining ½ teaspoon nutmeg. Increase
mixer speed to medium, and beat just until mixture comes together, about
2 minutes. Cover and refrigerate for 1 hour.

4. Preheat oven to 350°. Line several baking sheets with parchment paper.

5. With floured hands, roll dough into 60 (1-inch) balls. Roll balls in remaining
nut mixture. Place 2 inches apart on prepared pans. Using your thumb or the
back of a spoon, gently make an indentation in center of each ball.

6. Bake for 10 minutes; remove from oven, and press down centers again.
Bake until lightly browned around the edges, about 4 minutes more. Let cool
on pans for 2 minutes. Remove from pans, and let cool completely on wire
racks. Spoon 1 teaspoon Pecan Pie Filling in center of each cookie. Let stand
until filling cools.

PECAN PIE FILLING
Makes about 1¼ cups

¾ cup chopped pecans
½ cup sugar
⅓ cup dark corn syrup
2½ tablespoons unsalted butter, melted
1 large egg
½ teaspoon vanilla extract
⅛ teaspoon kosher salt

1. In a medium saucepan, stir together pecans, sugar, corn syrup, melted
butter, egg, vanilla, and salt. Bring to a boil over medium-high heat, stirring
frequently. Reduce heat to medium-low; simmer, stirring constantly, until
thickened, 3 to 4 minutes. Let cool to room temperature before using.

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