Mini Pecan Pie Cookies

Let's get started!

1. Sugar Cookie Dough: In a medium bowl, whisk together the flour, baking soda and baking powder. Set aside.
2. In a large bowl using the hand mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
3. Add the egg and vanilla extract, mix until combined.
4. Add the flour mixture, mix until no flour streaks remain. 
5. Use your hands to press dough into a solid ball and pat down into a disk 1/2" inch thick. Wrap in plastic wrap and refrigerate for 30 minutes. 
6. Preheat the oven to 375F°. Prepare the mini cupcake tray by coating with shortening.
7. Roll out the dough to 1/8" inch thick. Use the 2 1/4" inch cutter to cut cookies. Press the dough rounds into the tray cavities. 
8. Bake until the edges are light, 6 to 7 minutes. Use the handle of a wooden spoon to press down the cookie where it puffed in the middle to make room for the filling. Let cool. 
9. Pecan Filling: Brown the butter by placing the 1 1/2 tablespoons of unsalted butter into a small heatproof bowl. Cover with a plate and microwave in 30 second increments, mixing between each. The butter should be brown in about 2-3 minutes. 
10. In a small bowl, mix together the corn syrup, brown sugar, browned butter, egg and vanilla extract until fully combined. Mix in the chopped pecans.
11. Fill the baked shells with the filling, making sure to mix it before scooping so the ingredients remain incorporated. 
12. Bake for 8-10 minutes, until the centers puff and are baked through.
13. The centers will drop down to level with the cookie crust as they cool. Cool for 20 minutes before serving.