¾cup12 tablespoons unsalted or salted butter, softened
1cupbrown sugarI used light
¼teaspoontable saltonly if using unsalted butter
1egg
1teaspoonvanilla
2cupsflour
1teaspoonbaking powder
1cupchopped pecans
½cupbrown sugar
¼cupcream
1teaspoonvanilla
Instructions
With an electric mixer, cream butter and 1 cup brown sugar on medium speed, until creamy. Add egg and vanilla and mix until combined. Add flour and baking powder; mix on low until just combined.
In a bowl, combine pecans, ½ cup brown sugar, cream, and vanilla.
Using spoons or a 2-teaspoon (#60) cookie scoop, form the cookie dough into 1 ¼ inch balls. Place on an ungreased or a Silpat-lined baking sheet. Use your thumb to make indentations into the cookie dough; rotate your thumb to hollow it out, or press your thumb the other way to make a criss-cross indentation. Be careful not to press too far down.
Fill the cookies with a heaping teaspoon of the pecan mixture.
Bake at 350F for 8-12 minutes, until lightly browned. Cool before removing from the baking sheet (particularly if you've baked them the shorter time).