Ingredients :
- For the Cookie Base:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- For the Pecan Filling:
- 1/2 cup chopped pecans
- 1/4 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
Pinch of salt
Instructions :
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined.
- Add the flour and salt to the wet ingredients, stirring until just combined. The dough will be slightly crumbly but should hold together when pressed.
Scoop out tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each ball. - In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Mix well until the filling is sticky and combined.
- Spoon a small amount of the pecan filling into each indentation, filling to the top.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Details:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 120 per cookie
Servings: 18 cookies