The flavors of pecan pie in a special thumbprint cookie.
| 1 |
|
cup firmly packed brown sugar |
| 3/4 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
egg |
| 1 |
|
teaspoon vanilla |
| 2 |
|
cups all-purpose flour |
| 1 |
|
teaspoon baking powder |
| 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.
