The search for this recipe was inspired by a pecan pie craving I had one day early on in my self-proclaimed 'Cookie Year', knowing I wanted to focus on cookies, I went looking for a pecan pie cookie. There are a lot more recipes out there for these cookies than I thought there'd be! After I read through a couple dozen recipes, this one from Land O'Lakes Butter sounded perfect Land O'Lakes - and they were! These were the 7th cookie of the year and I've made them twice since they were officially counted in February.
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipped cream
1 tsp vanilla
Preheat to 350. Mix all of the cookie ingredients but the flour and baking powder.
Mix till nice and creamy.
Now add the flour and the baking powder and mix!
There are some hilarious ways to make thumbprint-style cookies. Some people use actual thumbs, who knew? I like to use the back of this bright red (and deliciously round) tablespoon, if you scour your kitchen I bet you'll find just the thing.
The indents have to be big enough to give a serious mouthful of filling without being so big that the filling spills over the sides of the cookie.
Chop up the pecans into small pieces.
Add the brown sugar, whipping cream and vanilla.
Mix, mix, mix!
Now just fill the cookie indents and you're ready for the oven!
Bake at 350 for about 10 minutes. The filling is super hot so don't taste test them for at least a few minutes!