Ingredients
Equipment
Method
- Make the Cookie Crust: In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Prepare the Pecan Pie Filling: In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, salt, and vanilla extract until smooth.
- Add the lightly beaten eggs and whisk until well combined.
- Stir in the toasted pecans.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- On a lightly floured surface, roll out the chilled cookie dough to about 1/8-inch thickness.
- Use a cookie cutter or the rim of a glass to cut out circles slightly larger than the wells of the mini muffin tin.
- Gently press the dough circles into the muffin tin wells, making sure they fit snugly against the sides.
- Pre-bake (Blind Bake) the Crust: Bake for 5-7 minutes before adding the filling to prevent a soggy bottom and ensures a crisp, sturdy base.
- Fill each cookie crust with the pecan pie filling, about 3/4 full.
- Bake: Bake for 18-22 minutes, or until the crust is golden brown and the filling is set around the edges but still slightly soft in the center.
- Cool: Let the cookies cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.
- Enjoy!
Notes
For the flakiest crust, ensure the butter and water are very cold. Toasting the pecans before adding them to the filling enhances their flavor and helps absorb excess moisture. Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. For best results, pre-bake the crust for 5-7 minutes before adding the filling, this is called blind baking.