2/3 cup powdered sugar
2 teaspoons vanilla extract
2 1/2 cups flour
1 1/2 cup chopped pecans, toasted and cooled
Filling: cookie butter, Nutella, peanut butter, dulce de leche, jam, jelly - your choice
- In a large bowl, beat together butter, powdered sugar and vanilla until smooth and creamy. Beat in the flour until combined; do not overmix. Fold in the chopped pecans. Form into small dough balls and press the back of a teaspoon or half teaspoon into the center to create a well for the filling. Cover, chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Evenly space cookies on prepared sheet and bake 10-15 minutes or until edges are golden brown. After 10-12 minutes, remove cookies from oven and re-impress the center wells with the back of a teaspoon or the end of a tart shaper.
- While cookies are cooling, melt your desired filling slightly (less than 30 seconds in the microwave for cookie butter or Nutella) then pour into the center of each cookie, filling each well. Do not let overflow.