INGREDIENTS
1 stick butter softened
1/3 cup oil vegetable or canola oil
1/2 cup granulated sugar
1/4 cup powdered sugar
1 egg at room temperature
1 tsp vanilla extract
2 & 1/3 cup flour
1/4 tsp salt
1 tsp baking powder
Pecan pie filling
5 tbsp butter
2/3 cup brown sugar
1 & 1/4 cup chopped pecans
1 tsp vanilla extract
1/3 cup heavy cream
1/4 tsp cinnamon
1 pinch nutmeg
1 pinch salt
INSTRUCTIONS
Preheat the oven to 350F then line a baking sheet with parchement pape and set aside.
Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.
Add the egg, and vanilla extract, and mix until combined.
Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a 1/4 measuring cup, press down the center of the cookie to make room for the pecan pie filling.
Bake for 8-9 minutes then cool on the baking sheet.
Make the pecan pie filling.
In a medium saucepan over medium heat, mix the butter, brown sugar, and pecans until the butter and sugar are dissolved. Make sure to stir from time to time to get all the pecan coated in the buttery sugar mixture. You want the mixture to bubble for 1-2 minutes.
Add in the cinnamon nutmeg, salt, heavy cream, and vanilla, and whisk to combine.
Remove from heat, and top the cookies with the pecan pie mixture. Let it cool down for 20-30 minutes then enjoy!
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