Pecan Pie Cookies
¾ cup butter (softened)
1 cup brown sugar (packed)
2 eggs (medium)
½ cup cream
1 tsp vanilla
2 cups flour
1 tsp baking powder
Pinch of salt
Combine sugar and butter. Add eggs and vanilla. Mix well and then add the cream. After mixing it well add flour, baking powder, and salt. Mix well. Cover with a cloth and set in refrigerator while you make the filling.
Pecan Pie Filling
4½ Tbsp butter
½ cup powdered sugar
¼ cup corn syrup
¾ cup pecans (finely chopped)
Melt butter. Add powdered sugar and stir until melted. Add corn syrup and pecans. Mix well and then bring to a full boil. Stirring constantly.
Remove from heat and refrigerate immediately.
Now taking the cookie dough. Roll into balls only slightly smaller than a golf ball. Flatten gently and then using the back of a spoon make a nice hollow in the center.
Repeat with the remaining dough. Now you are ready for the fun part. Fill each hollow with the pecan pie filling. Bake on the middle rack in a preheated 350º oven for 12 minutes. Allow to cool for 5 minutes before removing from cookie sheet.
They weren't exactly like the ones from the bakery but I was happy with how they turned out and by the way they disappeared I know I will be making them again!
I always like to line my cookie sheets with parchment paper. It eliminates having to use cooking spray or butter to keep them from sticking. And clean up is a breeze. I don't like using aluminum foil since I think it makes food taste like foil. I don't care for wax paper either because the wax usually adheres to the food.
I also prefer using air bake cookie sheets. They bake more evenly and the bottoms of cookies don't get overly browned on them.