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| Gooey |
When Barbara and I were thumbing through this cookbook looking for cookie recipes to try, this one jumped out at me. It had an appealing look and ingredients that kind of mirrored those of sticky buns. I like sticky buns, so I thought this one would be worth a try.
Glad I did. Not hard to make and very gooey good when finished. Plus I was able to use my shortened thumb to full advantage. Another story for another time.
---Tom
Bourbon Pecan Thumbprint Cookies
(The Cookie Collection by Brian Hart Hoffman )
Makes 20-22 cookies
1/3 cup chopped pecans
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 cup plus 2 tablespoons unsalted softened butter
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
2 tablespoons canola oil
2 teaspoons bourbon
Bourbon Pecan Filling
Garnish with pecan halves
Bourbon Pecan Filling:
3/4 cups chopped toasted pecans
1/2 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 1/2 tablespoons unsalted butter
1 large egg
1 tablespoon bourbon
1/8 teaspoon kosher salt
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a small food processor, pulse chop the pecans until finely ground. Transfer to a medium size bowl and add the flour, cornstarch, baking powder, and salt. Whisk to combine and then set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugars at medium speed until light and fluffy. This will take 2 - 3 minutes. Be sure to scrape down the sides of the bowl periodically to get everything well beaten.
Next add the egg, canola oil, and bourbon, beating well.
With the mixer on low speed, gradually add the flour pecan mixture to the butter mixture, beating until combined.
Using a 1 1/2 tablespoon spring-loaded scoop, scoop dough into mounds on the parchment lined cookie sheet. Using your hands, roll the dough into a ball.
With your thumb, press down into the middle of the cookie dough ball making a well. This is where the filling will go.
Bake until the edges are slightly browned about 10-12 minutes. Mine took the full 12 minutes. Remove from the oven and cool on the cookie sheet for about 2 minutes. Then transfer to a cooling rack to finish cooling. As you can see from the picture, a bit of the well is lost during baking. But there is still enough indentation to accommodate the filling.
Time to make the Bourbon Pecan Filling.
Combine all of the ingredients into a sauce pan. Bring to a boil stirring constantly over medium-high heat. Reduce heat to medium-low and simmer stirring constantly until starting to thicken. This will take 4-5 minutes.
Spoon a generous amount of the Bourbon Pecan filling into the well of the baked cookie. Don't worry if some spills out.
Fairly easy, if somewhat messy, to make. But very tasty cookie filling combination.