Don't get me wrong, I love Pecan Pie as much as the next girl, but sometimes the buttery crust and decadent filling feel slightly excessive.
Using a basic sugar cookie base, these scrumptious snacks are filled with a topping that packs all the flavor of pecan pie.
Definitely a unique spin on a classic!
1.5 Cups Packed Brown Sugar
3/4 Cup Butter, Softened
2 t Vanilla
2 Cups All-Purpose Flour
1 t Baking Powder
1 Cup Chopped Pecans
1/4 Cup low-fat milk (use heavy cream or whole milk if you're feeling decadent)
1.) Heat oven to 350 degrees.
2.) Combine 1 Cup Brown Sugar, butter, egg, & 1 t vanilla. Slowly add in flour & Baking powder.
3.) Shape dough into 1.5 inch balls and place 2 inches apart on ungreased cookie sheets lined with wax paper.
4.) Use thumb to make an indentation in the center of each cookie.
5.) In a small bowl, combine chopped pecans, 1/2 cup brown sugar, 1 t vanilla, & milk. Spoon filling into cookie indentation.
6.) Bake 8-12 minutes, until lightly browned.