For Thanksgiving, I was looking for something to make and bring to our family dinner. All the “usual suspects” were already accounted for — the stuffing, mashed potatoes, green been casserole, etc. Last year I took coconut macaroons, but I made those with limited edition Hershey Kisses that I didn’t have this year. So the search was on… I wanted something easy to make, but still something I hadn’t made before. I originally found this recipe at YumSugar, but the recipe itself is from the Land O’ Lakes website. It had a few things in it’s favor– it looked easy, and I had almost all of the ingredients.
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla
I did a lousy job of taking pictures to document these cookies, but I’ll give it a shot. First you heat your oven to 350°F. In a large bowl, combine all of the cookie ingredients except for the flour and baking power.
Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets.
Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in small bowl;
fill each cookie with 1 rounded teaspoon filling.
Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
Everyone loved them! They certainly do not make as many cookies as the recipe says (it says yields 3 dozen, but I was probably closer to 2 dozen). They were impossibly easy to make, and I’ll definitely make them again. More than one person wanted the recipe too. So this is definitely going in the file of “to be made again.” Already in that file for me are my lasagna, and a white chicken parmesan I made for Mother’s Day (and for Father’s Day too, cause I’m a cheater like that).