I love baking cookies.They appear less problematic to me compared to breads and muffins.Okay the ingredients may be the same,but something is definitely different with me while baking them.With each cookie, I feel I am becoming confident of baking whereas I always hit a low when a bread/cake/muffin flops -to be honest, when the dish is inside the oven,if you check my pressure,you can see that its way too high. But these days, I feel I have not been posting much cookies,so when I saw the delectable pecan pie cookies in the blog NoReasonNeeded for the event Taste & Create,by Nicole,I tried them at once and was very happy I baked it. They were delicious. Only changes were as usual egg replaced with egg replacer.
All Purpose Flour: 2 cups
Baking Powder: 1 tsp
Butter: softened: 3/4 cup
Brown Sugar: 1 cup firmly packed
Egg : 1 or Ener G Egg: 1 (1.5 packed tsp mixed with 2 tbsp of water )
Vanilla: 1 tsp
Pecans: chopped 1 cup
Whipping Cream: 1/4 cup
Brown Sugar: 1/2 cup
In a medium bowl, sift together flour and baking powder and kep aside. In a big bowl, beat/mix together all the other items of butter,sugar,egg and vanilla till creamy. Beating at a low speed,add flour and mix well to obtain a dough. You may have to add 2-4 tbsp of water to get the correct cconsistency especially if using EnerG.
Shape the dough into small balls by pinching small pieces and place them onto ungreased (I used lined for easier cleaning purposes) 2 inches apart. With the help of a teaspoon,make a small indentation in the middle of the cookie. This also expands of flattens the cookie ball a bit. You can also use your thumb to make the indentation.Make sure the cookie does not get broken into two,just a hole for inserting the filling is enough.
Mix together all the ingredients for filling in a bowl. Place each teaspooon of filling in the hole/indentation on each cookie.