Pecan Thumbprint Cookies with Chocolate Butter

I’ve been busy baking for the 12 Days of Cookies! A few weeks ago, I made these pecan thumbprint cookies with chocolate butter based off of cookies Chris loved in Kansas City. He couldn’t get enough of McLain’s chocolate cup cookies. I have been looking for an opportunity to recreate them & I thought The Great Food Blogger Cookie Swap would be a great way to show off these melt-in-your-mouth pecan cookies! I mailed these cookies to 3 fabulous bloggers across the US & received a few dozen amazing cookies via mail…it’s no wonder I rush to the mailbox like a child with delight. Okay, back to the buttery baked goodness…

The base tastes like an incredible sugar cookie with a hint of pecan. They’re so smooth. They’re topped with a thick chocolate buttercream icing, which I like to call chocolate butter. It’s the perfect compliment.

I do have one confession to make – I was a little stingy with the icing. Normally I’d fill the top of the cookie, but I thought these would mail better. Don’t miss my tips to pack & cookies if you plan to do so this Christmas.

• 1 c butter, softened
• ⅔ c powdered sugar
• 1½ c pecans
• 1 Tbsp vanilla
• 2½ c flour
• ¼ c butter, softened
• 1½ c powdered sugar
• ¼ c cocoa
• 1 Tbsp heavy cream or milk

1. Preheat oven to 350 degrees.
2. Chop pecans until fine in a food processor. Set aside.
3. Beat butter, powdered sugar & vanilla.
4. Beat in flour & pecans.
5. Roll into balls & use the back of a cookie scoop to make a well.
6. Bake 10-12 minutes.
7. Beat butter, gradually add in powdered sugar & cocoa. It will be stiff. Use a tablespoon of milk if needed. Pipe onto cookies.

The #12daysofcookies will be picking up speed this week. Follow along on Instagram! I wish I could share some with you! Enjoy!

Julie

The post Pecan Thumbprint Cookies with Chocolate Butter appeared first on Julie Blanner entertaining & design that celebrates life.