Pecan Pie Cookies

I mentioned in my last post that I am hosting Thanksgiving and trying out many recipes to ensure that the holiday goes smoothly. This dessert recipe was one that I tried out and am so glad that I did. The taste was spot on. Perfect. However, I think I had too much cream to pecan ratio because my cookies were so wet and mushy in the middle. I am glad I tried these out before hand because now I plan to just slightly reduce the cream and slightly increase the pecans. The ingredients listed below reflect the original recipe. I will just slightly modify the quantities and I think it will be perfect. I brought these into work and everyone loved them. If you are looking for a last minute dessert idea for Thanksgiving try these cookies. I can't wait to make them again Wednesday night!

P.S.- Don't mind that mine are rectangular, I put them too close to each other. These babies SPREAD so give them ample room to do so!

Source: Elizabeth's Edible Experience

Ingredients

Cookie Ingredients:

1 cup firmly packed brown sugar
3/4 cup butter, softened
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

Directions

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 a 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.