These classic and delicious Double Pecan Thumbprint buttery shortbread cookies are made with a simple sugar cookie dough studded with chopped pecans and topped with homemade caramel icing and a toasted pecan.
Working in batches, scoop out tablespoon-sized amounts of dough and roll into balls between your hands.
Transfer to a parchment-lined baking sheet, spacing 2-inches apart.
Make indentation in each cookie with thumb.
Bake for 6 minutes. Re-indent cookies if needed with a wooden spoon and continue to bake for an additional 12 to 16 minutes until bottoms are golden brown.
Cool for 2 minutes and then remove to wire rack to finish cooling.
When cookies have cooled enough to be easily handled, carefully spoon caramel icing into the center of each, and place a single pecan in the center of each.
Caramel Icing:
In a small saucepan over medium heat, warm milk and melt butter.
Remove from the heat and stir in powdered sugar, ground cinnamon, and vanilla.
Notes
When measuring the flour for these cookies, make sure to spoon it into the measuring cup and level it off with the back of a knife.
After you add the flour the cookie dough will be a little crumbly at first, this is normal! As you continue mixing, the dough will come together.
Make sure not to over bake the cookies.
Feel free to use your favorite caramel or icing in these cookies. I think they would be delicious filled with jam or dulce de leche too!
Allow filling to set for 10 to 15 minutes, and then serve or store in an airtight container for as long as a week.