Pecan Pie Cookies

These are going in the oven today as a trial run for my baking company's November treat of the month. I usually start with a random recipe (this one is from Land O' Lakes) that peaks my interest. I adapt from there. I'll report back to let you know if these are a success!

PECAN PIE COOKIES

Preparation time: 30 min   Baking time: 8 min  

Yield: 3 dozen cookies 

Cookie Ingredients:

1		cup firmly packed brown sugar
3/4		cup  softened butter
1		egg
1		teaspoon vanilla
2		cups all-purpose flour
1		teaspoon baking powder

Filling Ingredients:

1		cup chopped pecans
1/2		cup firmly packed brown sugar
1/4		cup whipping cream
1		teaspoon vanilla

Heat oven to 350°F.

Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. 

Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets. 

Recipe Tip 

These cookies can be made ahead and stored in the freezer up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.