Pecan Toffee Filled Ravioli Cookies

By Mrs_imUnLawson

Ravioli cookies packed with a scrumptious pecan-toffee filling. Check it out - you're sure to love em'!

Ingredients

• TOFFEE:
• 1 cup brown sugar, packed
• 1/4 cup butter, melted
• 1/2 cup pecans, chopped
• 2 tablespoons all purpose flour
• 2 batches butter cookie dough
• Butter Cookie
• 3/4 cup butter, softened
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 egg yolk
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt

Details

Preparation time 25mins
Cooking time 100mins

Preparation

Step 1

Toffee:
Stir brown sugar into melted butter in large bowl until well blended. Add pecans and flour; mix well.

Transfer filling to waxed paper; shape into 7-inch square. Cut into 36 (1 1/4-inch) pieces. Refrigerate 1 hour or overnight.

Butter Cookie Dough:
Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate about 4 hours or until firm.

Assembly:
Roll half of dough on well-floured sheet of waxed paper to 12-inch square. Repeat with second half of dough.

If dough becomes soft, refrigerate 1 hour.

Preheat oven 350°F.

Lightly score 1 layer of dough at 2-inch intervals to form 36 squares.

Place 1 square of brown sugar filling in center of each square. Carefully place second layer of dough over brown sugar mixture.

Press gently between rows. Cut with knife, ravioli wheel or pastry cutter.

Transfer filled ravioli to ungreased cookie sheet. Bake 14 to 16 minutes or until lightly browned.

Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.