Butter Pecan Thumbprints

 

1

cup packed light brown sugar

1/2

cup unsalted butter, softened

1

egg, beaten

2

teaspoons vanilla

1 1/2

cups Gold Medal® all-purpose flour

1/4

teaspoon baking soda

1/8

teaspoon kosher (coarse) salt

1 1/2

cups finely chopped pecans

1/3

cup packed light brown sugar

2

tablespoons Gold Medal® all-purpose flour

1

cup finely chopped pecans

2

tablespoons unsalted butter, softened

• 1 Heat oven to 325°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• 2 In large bowl, beat 1 cup brown sugar, 1/2 cup butter, the egg and vanilla with electric mixer on low speed. Stir in 1 1/2 cups flour, the baking soda and salt. Stir in 1 1/2 cups pecans.
• 3 In small bowl, mix 1/3 cup brown sugar, 2 tablespoons flour and 1 cup pecans. Stir in 2 tablespoons butter with fork until mixture is crumbly.
• 4 Shape dough into 1 1/2-inch balls. Place 2 inches apart on cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with about 1 teaspoon of filling.
• 5 Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.