Pecan Pie Cookies

​Pecan Pie Cookies

Preheat the oven to 350°  Makes 24 cookies
Ingredients for the cookie dough:
¾ cup butter, softened (1 ½ sticks)
2 cups of gluten-free all-purpose flour (example: Bob’s Red Mill 1:1 baking flour or go to Jen’s website for her own gf all-purpose flour mixture)
1 cup of packed brown sugar (can use light or a mixture of light and dark)
2 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
 
Ingredients for the pecan pie filling:
½ cup heavy whipping cream½ cup packed brown sugar1 teas vanilla1 cup pecans-chopped
Steps for cookie dough:

• Cream butter and sugar together
• Add vanilla, mix
• Add egg
• In a separate bowl sift the following together: flour, baking powder and salt
• Add dry mix to creamed butter and sugar 1/3 at a time. Mix well.
• Refrigerate the dough for an ½ - 1 hour
• Form balls 1-inch balls – make sure they are 2” apart- place on a parchment lined baking sheet
• Place 1 teaspoon of pecan pie mixture on top
• Bake for 10-12 minutes