Pecan Pie Cookies | Perfect Dessert for those who like Pecan Pie, but not the Syrupy Center!

Pecan Pie Cookies are delicious and very easy to make. They are always on my Holiday Cookie Tray.
A perfect dessert option for those who love the flavor of Pecan Pie, but don't like that ooey gooey center of the Pecan Pie
Pecan Pie Cookies Recipe:
Pecan Pie Cookie Dough
1 Cup Firmly Packed Light Brown Sugar
3/4 Cup Softened Butter, I use salted
1 Large Egg
1 Tsp Vanilla Extract
2 Cups, 240 grams, AP Flour
1 Tsp Baking Powder
Pecan Pie Cookie Filling
1 Cup Finely Chopped Pecans
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Heavy Whipping Cream
1 Tsp Vanilla
NOTE: This dough needs to be chilled for 1/2 hour before baking to prevent overspreading. It should be tightly covered while in the refrigerator to prevent the dough from drying.
Mix the dough and roll into 1 1/4-inch (20 grams) balls. Make an indentation in the cookies, just like you would for thumbprint cookies. Fill the indentation with a rounded teaspoon of the Pecan Pie Cookie Filling.
Place cookies 2 inches apart on parchment-lined baking sheets. Bake in a 350F oven about 10 minutes, until very light golden brown. Leave on baking sheets for 1 minute. Remove to wire rack to completely cool. Store in airtight container with wax paper between the layers. Baked cookies can be frozen for up to 3 months.
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