Ingredients
Cookies
240ml Brown Sugar, packed
180ml Infused Butter
- 1 Large Egg
480ml All-Purpose Flour
5ml Baking Powder
240ml Baked Pillsbury Pie Crust, broken into medium to small pieces
Filling
240ml Pecans, chopped
120ml Brown Sugar, packed
60ml Whipping Cream
5ml Vanilla Extract
Silicone Spatula
MagicalButter Machine
Directions
Filling
In a medium bowl, mix together all of the ingredients until combined. Set aside.
Cookies
Preheat oven to 177°C.
- In a medium bow, combine all of the ingredients except the flour and baking powder.
- Beat on medium speed until creamy.
- Add in the flour & baking powder, then mix with a silicone spatula until partially combined.
- Add in the pre baked pie crust pieces and finish mixing.
Shape the dough in to ~30ml sized balls.
- Using the back of your cookie scoop or using your thumb, make a well in the middle of the cookies. Make wells deep enough to hold pecan filling.
- Chill in fridge for 15 minutes.
Add 15ml of filling into cookies.
- Bake for 10-13 minutes until the edges begin to turn golden brown.
- Allow cookies to cool on pan, and enjoy!
