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Pecan Filled Cookies

Pecan Filled Cookies

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    45 m
Laural Takashima

Laural Takashima

This wonderful, treasured family favorite is served at Christmas and other special occasions. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
  3. Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
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Reviews

BACAHOME
16

BACAHOME

12/21/2003

This was a very good cookie, not too sweet. Make sure you make the balls 1" because these cookies do puff up and filling will just coat the top if indentions are not deep enough. I will make this cookie again.

JTAUMUA
15

JTAUMUA

12/21/2003

Great cookies! The Dough was very sticky and a little difficult to work with but I wet my hands somewhat and it made all the difference, will definately make these again!

DEARMYRAH
12

DEARMYRAH

12/21/2003

Excellent cookie especially for pecan pie lovers... the soft dough is not too sweet and the gooey pecan center is tastey. I'll make more of the filling next time, though. I guess I'm too generous with the goo. As a holiday twist, you could color the dough to make little wreaths or you could sprinkle colored sugars on the dough as you are rolling the balls. I used red and green sugar (not enough to cover, just enough to speckle the dough.) The cookies looked quite festive but were not sweetened too much. It was a great addition to a wonderful cookie.

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