Prep time: 15 mins | Bake time: 12–15 mins | Yield: 18–24 cookies
Ingredients
Shortbread Base
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
Pecan Filling
3 tbsp unsalted butter
½ cup packed brown sugar
¼ cup light corn syrup (or pure maple syrup)
1 tbsp heavy cream
1 cup finely chopped pecans
Instructions
1. Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Dough: Cream the softened butter and granulated sugar together until fluffy. Mix in the egg yolk and vanilla extract. Gradually stir in the flour and salt until a dough forms.
3. Shape: Roll the dough into 1-inch balls and place them on the baking sheet. Use the back of a spoon or your thumb to press a deep indentation into the center of each ball, forming a shallow cup.
4. Make the Filling: In a small saucepan over medium heat, melt the butter, brown sugar, corn syrup, and heavy cream. Bring to a gentle simmer for 1 minute, then stir in the chopped pecans. Remove from heat.
5. Fill & Bake: Spoon roughly 1 tablespoon of the warm pecan mixture into the center of each dough cup. Bake for 12–15 minutes, or until the edges of the cookies are light golden brown.
6. Cool: Allow the cookies to cool on the baking sheet for 10 minutes so the caramelized filling sets before transferring them to a wire rack.