Pecan Pie Cookies

From Cherrapeño 

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.