Total Time
Prep 30 mins
Cook 10 mins

This recipe came from the inside of a Land O Lakes butter package.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. For cookies: Beat butter and sugar on medium speed of an electric mixer until creamy. Add egg and vanilla and mix. Reduce speed to low and add flour and baking powder. Beat until well mixed.
  3. Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
  4. Combine all the filling ingredients (pecans through vanilla) in a small bowl. Fill each cookie with 1 rounded teaspoon of filling.
  5. Bake for 8-12 minutes or until lightly browned. Cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil.
Most Helpful

I love this recipe! The cookies do indeed taste exactly like a pecan pie-without all the work/time. I ran out of the filling and made 4 "plain" cookies and even they were amazing on their own! I also used 1/2 & 1/2 cream as I didn't have whipping cream in the house & they still turned out amazing. I guess I was making the well to deep because when I'd go to remove them from the sheet the center wanted to stay behind. I let them sit for about 5 minutes to let the sugar set. They came off fine that way & if a few didn't come off perfect, you can "re-position" them with your fingers on the drying rack and as they cool down they turn out perfect. SOOOO YUMMY! Thanks for posting.

um-um-good March 28, 2009

These are a lovely cookie; flavor and texture is outstanding. Everyone wants the recipe! I have made these as cookies and also pressed the dough into my mini-muffin pan and filled them to make pecan tassies. The only change was to use half & half rather than cream, and I cannot imagine they could have been any better. Thanks for this great recipe!!

stillcookin November 20, 2014

YUM! I made these cookies last night to take to work today. They are delish! Can't wait to see what the co-workers think. I substituted whole milk for the heavy cream because I didn't have any on hand. I will try the heavy cream next time to see if it's worth the added expense. The cookie batter is a very nice base cookie on its own and I'm sure I will use that in the future for other cookies as well. All around a wonderful cookie that was easy and quick to make. Thanks for sharing.

Norma M. December 04, 2013