@brighteyes847: Pecan Pie Cookies Recipe - COOKING WITH BRIGHT EYES Ingredients: For the Cookie Base: 1/2 cup (1 stick) unsalted butter, softened 1/3 cup granulated sugar 1/4 cup light brown sugar, packed 1 large egg yolk 1 tsp vanilla extract 1 1/4 cups all-purpose flour 1/4 tsp salt For the Pecan Filling: 1/2 cup light brown sugar, packed 1/4 cup light corn syrup 2 tbsp unsalted butter 1 large egg 1/2 tsp vanilla extract 1 cup chopped pecans Instructions: Prepare the Cookie Base: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg yolk and vanilla extract. Gradually add the flour and salt, mixing until just combined. Form the Cookies: Roll the cookie dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Use your thumb or the back of a teaspoon to create an indentation in the center of each dough ball. Be careful not to press all the way through. Make the Pecan Filling: In a small saucepan, combine the brown sugar, corn syrup, and butter. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth. Remove from heat and let cool for 2–3 minutes. Whisk in the egg and vanilla extract, then stir in the chopped pecans. Fill the Cookies: Spoon about 1–2 teaspoons of the pecan filling into each cookie indentation. Avoid overfilling to prevent overflow during baking. Bake the Cookies: Bake for 12–15 minutes, or until the edges of the cookies are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and Enjoy: Once cooled, serve these cookies as a delightful treat. Store in an airtight container at room temperature for up to 5 days.

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