Pecan Pie Cookies

than they look! I used mini muffin tins so it made 50 cookies that look just like miniature pecan pies!
These cookies are incredibly delicious raves Kristen. My family loved them and I couldnt stop eating them. Tip Use mini muffins tins and a cookie scooper for the cookie dough. Both are the perfect size for making these tassie cookies.
I love this recipe for several reasons says Speedinginger. It converts well to gluten free using Bobs Red Mill 1to1 flour. The cookies look fancy but are really easy to make and they freeze well.
Editorial contributions by Corey Williams
Ingredients
Filling
¼ cup butter
½ cup confectioners sugar
3 tablespoons light corn syrup
¾ cup finely chopped pecans
Cookies
2 cups allpurpose flour
1 teaspoon baking powder
1 cup brown sugar packed
¾ cup butter softened
1 large egg
1 teaspoon vanilla extract
Directions
To make the filling Melt 14 cup of butter in a saucepan stir in confectioners sugar and corn syrup until sugar is dissolved. Bring to a boil over medium heat stirring often then stir in pecans until combined. Refrigerate the filling for 30 minutes to chill.
To make the cookies Preheat the oven to 350 degrees F 175 degrees C. Sift flour and baking powder together in a bowl set aside.
Beat brown sugar 34 cup butter egg and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy about 2 minutes. Gradually beat in flour mixture to form a dough.
Pinch off about 1 tablespoon of dough and roll into a ball press into the bottom of an ungreased cupcake pan cup so it lines the bottom and sides like a pie crust. Repeat with remaining dough. Fill each crust with about 1 teaspoon of the prepared pecan filling.
Bake in the preheated oven until the cookie shells are lightly browned 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the pans briefly before removing to a wire rack to finish cooling.