Pecan pie filling: Brown sugar - ½ cup Heavy whipping cream - 2 tbsp. Egg - 1 Vanilla extract - 1/2 tsp Maple syrup - 1 tbsp. Salt Pecan - 2/3 cup, chopped Cookie dough: Butter - ½ cup Sugar - ⅓ cup Brown sugar - ¼ cup Egg yolk - 1 Vanilla extract - 1/2 tsp Milk - 1 tbsp. AP Flour - 1 ⅓ cup Baking soda - ¼ tsp Baking powder - ¼ tsp Salt For topping: Pecan - ¼ cup Dark chocolate - 4 oz Make the pecan pie filling. Combine all ingredients except for pecans in a small 1-quart
Butter - 2 sticks, softened Sugar - ½ cup Egg yolk - 1, large Vanilla - 1/2 tsp Almond extract - 1/2 tsp AP Flour - 1 3/4 cups In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg yolk and vanilla and almond extracts and beat until blended. Stir in the flour, 1/4 cup at a time, until incorporated. Preheat the oven to 375°F. Press the dough through a cookie press into 2-inch-long S shapes or into flowers onto ungreased bakin
