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Pecan Pie Filling Cookies

  • Author: streusel
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hours 20 minutes
  • Yield: 24 cookies



one 21 oz. Pecan Pie Filling w/Bourbon

2 c. all-purposed flour

2 c. cake flour

1/2 c. butter flavored shortening

3 eggs

1 t. baking soda



  1. Place the shortening and eggs in the bowl of stand mixer and with the paddle attached, beat until well combined.
  2. Dump the entire pie filling into the bowl and let the jar drain out all of the gooey delicious liquid before discarding.  Beat just until combined.
  3. Sift the flours and baking soda together and then beat into the pie filling mixture.  Only beat just until mixed, scrap down the sides of the bowl, beat briefly again and then refrigerate the bowl for at least an hour until the dough is chilled.  It will be slightly thicker than cake batter.
  4. Pre-heat the oven to 350 degrees fahrenheit.
  5. Cover a half sheet baking pan with a silicon mat or parchment paper and using a 1/4 c. cookie scoop, scoop 8 cookies onto the pan leaving about 2 inches between each cookie.
  6. Bake for 12 to 15 minutes or until golden brown and almost set in the middle.  Remove the pan from the oven and let the cookies still on the warm pan for another few minutes before moving to a cooking rack.


I judge a cookie by the taste of its batter and even though this batter’s fat source is exclusively shortening and I rarely enjoy eating cookie dough with shortening by the spoonfuls, this batter was fluffy and wonderful before baked.  The bourbon in this pie filling comes through in the batter!

  • Category: breakfast, dessert