Pecan Thumbprint Cookies

• Vegetarian

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1/4 cup Brown sugar, packed light
  • 1 Filling directions
  • 1 1/3 cup Flour
  • 1/2 cup Sugar + sugar

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 13 tbsp Butter

Found on scrappygeek.com

Ingredients

• 1/4 cup packed light brown sugar
• 3 tbs butter
• 3 tbs honey
• 1/2 cup pecans, finely chopped
• 1/2 cup sugar + sugar for rolling the dough in
• 10 tbs (1 stick + 2tbs) butter, softened to room temp
• 1 and 1/3 cup flour

Directions

• Combine butter, brown sugar and honey in a sauce pan over medium heat, stirring occasionally until youve just reach a boil.
• Remove the pan from the heat, stir in the pecans and set aside to cool while you prepare your cookies.
• Preheat oven to 350 degrees; prepare baking sheet
• In a bowl, beat sugar and butter until well incorporated
• Add flour and continue beating until well mixed
• Knead dough with your fingers into 1 inch balls, roll them in sugar, then shape them into disks. Press your finger into the middle of the dough to make a well, almost to the bottom of the cookie
• Place cookies on prepared baking sheet , about 1 to 2 inches apart
• Bake for 8 minutes, remove from oven
• Re-press wells if needed; drop 1/4 tsp of pecan pie filling in each cookie, do not overfill
• Return to oven and bake for an additional 4 to 6 minutes; total bake time 12-14 minutes
• Cookies are done when they have a dry appearance, cookies do not brown
• Cool cookies for 5 minutes on baking sheet, move to cooling rack; serve