Pecan Pie Cookies Recipe from: Jeff Camillo, Hamilton

For Cookie Dough:

• 2 cups All-Purpose Flour
• 3/4 cup Butter, softened
• 1/2 cup White Sugar or Golden Cane Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/4 cup Brown Sugar, packed

For Pecan Pie Topping:

• 1 cup Pecan Pieces
• 2 tbsp Half and Half
• 1 tbsp Light Corn Syrup
• 1/4 c Brown Sugar, packed
• 1/2 tsp Vanilla Extract

Makes 12 cookies.

Pecan Pie Topping:
Pulse brown sugar, half and half cream, corn syrup, and vanilla for 30 to 60 seconds then add pecans in a food processor and pulse until nuts are small pea to peanut sized. Chill at least 30 minutes before using.

Cookie Dough:
Beat butter, and granulated and brown sugar in a hand or stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients (flour, salt). Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap or wax paper and chill dough until it’s firm enough that you can scoop it and it will hold its shape, 30-45 minutes.

Place racks in upper and lower thirds of oven; preheat to 350°F.

Scoop out heaping tablespoonfuls of dough and roll into balls between your hands. Transfer to 2 parchment-lined baking sheets as you work, spacing 2” apart.

Bake cookies until puffed but edges are still soft, 6-8 minutes. Remove from oven and make an indent in the center of each cookie with a spoon. Spoon in the pecan pie topping. Return cookies to oven and continue to bake until edges are sent and very lightly browned 6–8 minutes longer.

Let cool on baking sheets.

Dust cookies with more powdered sugar if desired, before serving.

• Pecans – Raw, Baby Halves – ORGANIC
• Pecans – Raw, Jumbo Halves
• Pecans – Raw, Jumbo Halves – ORGANIC
• Pecans – Raw, Pieces
• Pecans – Raw, Pieces – ORGANIC
• Golden Cane Sugar – ORGANIC
• Whole Brown Sugar – ORGANIC