Real Recipes From Real Home Cooks ®

sweet essentials: flakey pecan piecrust cookies

Recipe by
Andy Anderson !
Wichita, KS

This is one of the cookies that I serve during my open houses during the holidays. And you can usually find a freshly baked tray of them sitting on one of the sideboards in the main dinning room, just waiting for my guests to grab one… or two. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For sweet essentials: flakey pecan piecrust cookies

  • 2 Tbsp
    sweet butter, unsalted, melted
  • 1/4 c
    pecans, chopped
  • 1/3 c
    coconut sugar
  • 1/4 c
    maple syrup
  • 1/4 tsp
  • 1 lg
    egg, farm fresh, whisked
  • 1/8 tsp
    salt, kosher variety
  • 1 lg
    flakey pie dough crust, homemade, or store bought
  • 1/4 c
    pecans, chopped
  • unsweetened chocolate, shaved, or grated

How To Make sweet essentials: flakey pecan piecrust cookies

  • 1
  • 2
    Chef's Tip: A couple of things for success. 1. Don't add too much filling to the rounds, or you will have a right mess in the oven... be conservative. 2. When you pre-bake the rounds, make sure they are nice and crisp... it doesn't matter if it takes 10 minutes or 20 minutes, make sure that they are nice and crisp.
  • 3
  • 4
    Gather your Ingredients (mise en place).
  • 5
    Add the melted butter, pecans, sugar, syrup, cinnamon, egg, and salt, to a saucepan, and then turn the heat to medium low.
  • 6
    Chef’s Tip: Don’t forget to whisk the eggs before adding them to the saucepan.
  • 7
    Continuously stir the mixture until it begins to thicken, about 5 – 7 minutes.
  • 8
    Chef’s Note: You want to start with a cold saucepan. If the pan is hot when you add the ingredients, you’re likely to cook the eggs, and I hate it when that happens. Low and slow is the way to go.
  • 9
    Remove the thickened mixture from the heat and reserve.
  • 10
    Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 11
    Roll out the pastry crust, and then cut into 2.5 to 3-inch (6.5 - 7.5cm) rounds.
  • 12
    Use the bottom of a glass, or other device to depress the centers of the rounds.
  • 13
    You should have a slight lip around the edges.
  • 14
    Chef's Note: Place the rounds on a parchment-lined baking sheet, add the rounds to the preheated oven, and pre-bake for 8 - 10 minutes.
  • 15
    Allow the rounds to cool, and then add a tablespoon of the filling to the center of each round, and spread evenly over the crust.
  • 16
    Place in the preheated oven, and bake for 8 – 10 minutes.
  • 17
    Chef’s Note: This should be enough time to set the filling.
  • 18
    While they are still nice and hot, sprinkle the remaining chopped pecans over the top, and lightly press them into the cookies… don’t use a lot of pressure.
  • 19
    Top the cookies with some shaved or grated unsweetened chocolate.
  • 20
  • 21
    Place them on a nice serving plate, and stand back. Enjoy.
  • 22
    Keep the faith, and keep cooking.