Pecan filled cookies, i.e. November cookie of the month club

It's cookie of the month time again! This month, it is pecan filled cookies. Now, I realize that the only other cookie recipe on this blog is also a pecan cookie. I can't help it, that's what my grandpa likes. These cookies are rich and buttery deliciousness at its best. The pecan flavor is nice, but somewhat subtle. I suggest selecting something different if you're looking for cookies reminiscent to a mini pecan pie.Oh, and before I forget, look at my vintage mixer, straight from my grandma's kitchen. Everything there was in such beautiful condition. I love cooking with it, as she often showed love through food and it reminds me of her.

This recipe was adapted from allrecipes.com

Makes 2 1/2 dozen

• 1 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/8 cup sour cream
• 1/4 cup light brown sugar

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon if you want soft cookies. If you want crunchier cookies, make shallow indentations with the back of a tea spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
3. Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.