Pecan Pie Cookies

Recipe View 35 mins Prepare the Pecan Filling: In a medium saucepan, melt 1/4 cup butter over medium heat. Stir in confectioners' sugar and corn syrup until smooth and the sugar has dissolved completely. Bring the mixture to a gentle boil, stirring frequently, then add the finely chopped pecans. Stir until the pecans are evenly coated. Remove from heat and transfer the filling to a small bowl. Cover and refrigerate for at least 30 minutes to chill and thicken. (30 minutes)

Recipe View 0 mins Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.

Recipe View 5 mins Cream the Butter and Sugar: In a large mixing bowl, cream together the softened 3/4 cup butter and packed brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until well combined. (2 minutes)

Recipe View 0 mins Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Be careful not to overmix the dough.

Recipe View 13 mins Shape the Cookies: Pinch off about 1 tablespoon of dough and roll it into a ball. Gently press the dough into the bottom and up the sides of an ungreased mini muffin tin (or cupcake pan), creating a small pie crust shape. Repeat with the remaining dough.

Recipe View 0 mins Fill the Cookies: Spoon about 1 teaspoon of the chilled pecan filling into each cookie crust.

Recipe View Bake the Cookies: Bake in the preheated oven for 10-13 minutes, or until the cookie shells are lightly golden brown and the filling is bubbly. Watch closely after 10 minutes to prevent burning. (10-13 minutes)

Recipe View Cool and Serve: Let the cookies cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely. Enjoy!