I'm always trying new recipes and I love it when I come across a keeper. Right now I'm loving these little cookies - they are like a traditional thumbprint cookie, but not too sweet. I think the pecan-sandiness and sweet/salty taste of the cookie in combination with the pumpkin butter really captures the idea of fall. These would be great to munch on during the game or even as a before dinner appetizer on Thanksgiving - or a nice hostess gift as well. If you like a sweeter cookie, you can opt to lightly roll the edges in powdered sugar once the cookies are completely cool. Also, if you aren't a pumpkin butter fan some seasonal alternatives would be to fill the cavity with apple butter or whole berry cranberry sauce or preserves. (I bet the cranberry ones with a little powdered sugar would be very pretty at Christmas time). Yum!
Oh Oh Oh - I just had a brainstorm! This cookie dough recipe would make a great pre-cooked cookie crust for something like a no-bake pumpkin cheesecake! Oooooh, I'm going to have to give that a try!
1 C + 2 Tbsp whole pecans
1 C flour
1 stick of butter
3 Tbsp sugar
1/4 tsp salt
1 tsp of vanilla extract
Preheat oven to 350 degrees.
Place pecans in a food processor and pulse until they resemble a very coarse sand. (Don't over process until the nuts become butter). Add the sugar, flour, and salt and pulse until combined and you can't really discern the nuts anymore. In a separate bowl, cream the butter and add vanilla extract combining well. Add dry mixture to the butter mixture and hand mix until the dough come together.
Scoop out a tablespoon of dough at a time. Break the tablespoon in half and roll each half into a ball. Place on ungreased cookie sheet. Use your finger (I use my pinky to get the right size) to make an indentation in the center of the cookie ball. Fill the indentations with a little bit of pumpkin butter. Bake for 12 - 18 minutes.
The cookies will not really brown or give much sign on top when they are finished. I look for a light golden bottom to the cookie.