Pinch each of ginger, cinnamon, and/or cloves – optional
Instructions
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Cream butter and sugar until light and fluffy. Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
Add baking powder and flour, continue beating until mixture is uniform, with everything incorporated. Set dough aside.
In a separate mixing bowl, mix pecans and brown sugar with spices, if using. Add in heavy cream and vanilla, mix until well combined.
Roll cookie dough into balls that are about 1.25 inches in diameter, and place them on cookie sheets – leave about 2 inches between the cookies.
Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little. Fill each indentation with about 1 tsp of pecan filling
Bake for 10-12 minutes, until lightly browned.
Originally Submitted
4/10/2012
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