Pecan Pie Thumbprint Cookies | No Stovetop needed for the Filling

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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#pecanpierecipe #pecanpiecookies #holidaycookies