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Ingredients
- 3/4 cup butte soft
- 1 cup light brown sugar firmly packed
- 1 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1 cup chopped pecans
- 1/2 cup light brown sugar firmly packed
- 1/4 cup heavy whipping cram
- 1 teaspoon vanilla
- pinch of each of ginger and cinnamon optional
Details
Preparation
Step 1
Preheat oven 350*
line 2 cookie sheets with parchment paper
cream butter and sugar until light and fluffy
add egg and vanilla continue beating until egg is fully incorporated and mixture is once again smooth and fluffy
add baking powder and flour, continue beating until mixture is uniform
with everything incorporated
set dough aside
chill 1 hour
In a separated mixing bowl, mix pecans and brown sugar with spices,if using
add in heavy cream and vanilla, mix until well combined
roll cookie dough in balls that are about 1.25 in diameter and place them on cookie sheets leave about 2 inches between the cookies
gently use thumb to press down in the middle of each cookie make an indentation
roll thumb slightly to stretch the indentation out a little
fill each indentation with about 1 teaspoon of pecan filling
bake for 10 - 12 minutes, until lightly browned
allow to cool on sheets for 5 minutes or so, before gently transferring to plate
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