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Pecan Pie Cookies
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| Ingredients 1 prepared single pie crust (homemade or purchased, I used Pillsbury) | |
| 2 tablespoons | butter, melted |
| 1/2 cup | pecans, chopped |
| 1/3 cup | brown sugar |
| 1/4 cup | corn syrup |
| 2 | eggs |
| 1/2 teaspoon | salt |
| Optional | |
| 1/4 cup | semi sweet or milk chocolate chip for decorating |
Instructions
Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about 1/8-1/4" up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.
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