Description
Tender brown-sugar thumbprints filled with a glossy maple pecan pie mixture and light maple drizzle.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter, softened
- 2/3 cup (133 g) packed light brown sugar
- 1 large egg yolk (18 g)
- 1 tsp (5 ml) vanilla extract
- 1 3/4 cups (219 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 3/4 cup (85 g) pecans, toasted and finely chopped
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (50 g) packed light brown sugar, for filling
- 2 tbsp (28 g) unsalted butter, for filling
- 1 tbsp (8 g) all-purpose flour, for filling
- 1/2 tsp (2.5 ml) vanilla extract, for filling
- 3/4 cup (90 g) powdered sugar
- 2 tbsp (30 ml) pure maple syrup, for glaze
- 1 tbsp (15 ml) whole milk
Instructions
- Beat 3/4 cup (170 g) butter and 2/3 cup (133 g) brown sugar until creamy. Mix in the egg yolk and 1 tsp (5 ml) vanilla.
- Add 1 3/4 cups (219 g) flour and salt and mix just until a soft dough forms.
- Combine 1/3 cup (80 ml) maple syrup, 1/4 cup (50 g) brown sugar, 2 tbsp (28 g) butter, and 1 tbsp (8 g) flour in a saucepan. Cook for 2–3 minutes until thickened.
- Remove the filling from the heat and stir in the pecans and remaining vanilla. Cool until spoonable.
- Divide the dough into 24 balls. Press a neat well into each, arrange on lined trays, and chill for 30 minutes.
- Heat the oven to 350°F (175°C). Fill each well just below the rim with the maple-pecan mixture.
- Bake for 11–14 minutes, until the edges are set and bottoms lightly golden. Cool completely.
- Whisk the powdered sugar, 2 tbsp (30 ml) maple syrup, and milk, then drizzle lightly over the cookies.
Notes
Cool the maple-pecan filling until spoonable and chill the shaped dough to prevent spreading and overflow.