| Preparation time | 4 h |
| Cooking Time | 45 min |
| Ready In | 1 h 25 min |
| Level of Difficulty | Moderate |
| Servings | 8 |
Ingredients
Cookie:½ Cup firmly packed brown sugar
6 tablespoons Butter, softened
1 large egg yolk
½ teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon saltFilling:1 cup finely chopped pecans
½ cup firmly packed brown sugar
¼ cup Heavy Whipping Cream
1 teaspoon vanilla
Directions
- Heat oven to 350℉. Spray 36 mini muffin pan cups with no-stick cooking spray; set aside.
- Combine ½ cup brown sugar, butter, egg yolk and ½ teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
- Shape dough into ¾-inch balls; place each into prepared mini muffin pan cup, pressing dough onto bottom and up one-third sides of each cup, creating a shallow cup.
- Combine all filling ingredients in bowl; spoon 1 teaspoon filling into each cookie.
- Bake 13-15 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack.
- Remove cookies from pans by running a small knife around edge of cookie. Place onto cooling rack; cool completely.