Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (226g)
  • ½ cup granulated sugar (100g)
  • ¼ teaspoon salt (1.5g)
  • 2 teaspoons vanilla extract (10ml)
  • 2 cups all-purpose flour (240g)
  • ½ cup (1 stick) unsalted butter, melted (113g)
  • 1 cup packed light brown sugar (200g)
  • ¼ cup heavy cream (60ml)
  • 1 large egg, lightly beaten (approx. 50g)
  • 1 teaspoon vanilla extract (5ml)
  • ¼ teaspoon salt (1.5g)
  • 1 ½ cups chopped pecans (150g)

Instructions:

  1. Cream together the softened butter and sugar until light and fluffy. Add salt and vanilla extract. Gradually add the flour, mixing until just combined.
  2. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 10 minutes. This prevents the cookies from spreading too much.
  3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  4. Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use a cookie cutter or knife to cut out circles (approx. 2 inches in diameter). Place cookies on prepared baking sheets.
  5. In a medium bowl, whisk together the melted butter, brown sugar, heavy cream, egg, vanilla extract, and salt until smooth. Stir in the chopped pecans.
  6. Spoon a generous amount of pecan pie filling onto each cookie base.
  7. Bake for 12-15 minutes, or until the cookie edges are lightly golden brown and the filling is set. Keep a close eye on them; ovens vary!
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.