Pecan Pie Shortbread Cookies

Ingredients

Shortbread
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup confectioner's sugar
• 2 cups all-purpose flour
Pecan Pie Filling
• 2 Tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3/4 cup brown sugar, packed
• 1 egg, lightly beaten
• 1/2 cup chopped pecans

Instructions

1. In a large bowl, with an electric mixer, cream the butter and sugar together until fluffy, about 3 minutes.
2. Add in flour 1 cup at a time a mix until on low speed a soft dough forms. It should not be crumbly!
3. Remove dough from bowl and set on top of a piece of floured wax paper. Roll in to a 2-inch diameter log, and wrap tightly in the paper. Refrigerate until firm, 1 to 1 1/2 hours.
4. While dough is chilling, prepare pecan pie filling. Melt butter in a small saucepan over medium heat.
5. Add vanilla, brown sugar, and egg and stir to combine. Add pecans, continuing to stir constantly. Bring mixture to a boil and boil for 1 minute, then remove from heat and allow to cool completely.
6. Preheat oven to 350 degrees F. Unwrap log and slice dough 1/4-1/2 inch thick. Set slices about 1 inch apart on baking sheets.
7. Using your thumb or the back of a spoon, make an indentation in each cookie, being sure not to make a hole through the bottom of the dough.
8. Spoon about a tablespoon of the cooled pecan filling in to each slice.
9. Bake 15 to 18 minutes, until lightly golden around the edges. Cool on baking sheets 1 to 2 minutes before transferring to a wire rack to cool completely.

Notes