Pecan Pie Cookies

 Ingredients: 

Thumbprint Cookie:

• 2 and 1/2 cups flour 
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks (1 cup) butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract 

Pecan Pie Filling:

• 1/2 stick (1/4 cup) butter, melted
• 1/2 cup packed brown sugar
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 teaspoon cinnamon

Directions:

Step 1: Preheat your oven to 350 °F (177 °C). 

Step 2:  Prepare the cookie dough:

1. In a large bowl whisk together the flour, baking powder and salt. Set aside
2. Using an electric mixer, cream together the butter, granulated sugar and packed brown sugar.
3. Add in the 2 eggs, one at a time.
4. Add in the vanilla extract.
5. Gradually add in the flour mixture. 
6. Cover with plastic wrap and place in fridge while you prepare the pecan pie filling

Step 3: Prepare the pecan pie filling:

1. To a large bowl add your melted butter, packed brown sugar, chopped pecans, vanilla extract, heavy cream and cinnamon. Mix together.

Step 4: Assemble the cookies

1. Line your baking sheets with parchment paper.
2. Scoop some cookie dough and form into a 1 to 2 inch ball. Place on your baking sheet.
3. With your thumb press down on the center of your cookie to form an indentation. I like to widen my indentation so that I can fit a bit more filling.
4. Add the pecan pie filling to the center of your cookie where you created the indentation.
5. Place cookies in your preheated oven and bake for 10 to 16 minutes.
6. Leave to cool before serving.

Enjoy!

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