Directions

For Cookies

1. Line your baking sheets with parchment paper and pre-heat your oven to 350°F.
2. In a large bowl add your softened butter, sugar and vanilla and mix until combined.
3. Add your salt and flour. Stir until it comes together and the dough forms.
4. Scoop out a small piece of your shortbread cookie dough and roll into a ball and using a spoon or your thumb make a well in the middle of the cookie flattening it out. Use a fork and crimp the edge or use your fingers to make it look like a mini pie crust.
5. Place on your baking sheet lined with parchment paper and bake at 350°F for 8-10 minutes until edges start to turn golden.
6. Remove from oven and let cool.

For Pecan Pie Filling

1. In a sauce pan over medium heat, add your butter and brown sugar and let melt. Stir until they are fully combined and let mixture cook until it bubbles.
2. Once it starts to bubble continue stirring and cooking. Once it foams up and starts to look like melted peanut butter, cook for a couple more minutes than remove from heat.
3. Remove from heat and add your cinnamon, salt, vanilla extract and heavy cream and stir until it comes together.
4. Next, add your toasted chopped pecans and stir them into your mixture until they are all coated.
5. In the middle of each cookie, add a spoonful of your pecan pie mixture, until they are all filled.
6. Serve, share and enjoy!!

Top with a dollop of whipped cream for a festive flair.
Yields 2-3 dozen cookies