Pecan Pie Cookies
Adapted from Land O' Lakes
For the cookies:
1 cup packed soft brown sugar
3/4 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon baking powder
Pecan Filling:
1 cup chopped pecans
1/2 cup soft brown sugar
1/4 cup double cream (heavy whipping)
1 teaspoon vanilla extract
Heat the oven to 350°F.
In a large mixing bowl, beat the brown sugar, butter, egg and vanilla extract together until creamy (I used a hand held electric mixer).
Beat in the flour and baking powder until well mixed.
Shape the dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
Combine all the filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon of filling.
Bake for 8 to 12 minutes or until lightly browned. Cool for 1 minute before removing from cookie sheets.
The cookies can be made ahead and frozen for up to 3 months.
For the cookies:
1 cup packed soft brown sugar
3/4 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon baking powder
Pecan Filling:
1 cup chopped pecans
1/2 cup soft brown sugar
1/4 cup double cream (heavy whipping)
1 teaspoon vanilla extract
Heat the oven to 350°F.
In a large mixing bowl, beat the brown sugar, butter, egg and vanilla extract together until creamy (I used a hand held electric mixer).
Beat in the flour and baking powder until well mixed.
Shape the dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
Combine all the filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon of filling.
Bake for 8 to 12 minutes or until lightly browned. Cool for 1 minute before removing from cookie sheets.
The cookies can be made ahead and frozen for up to 3 months.