Preparation Steps

• Preheat oven to 350°F (175°C).
• In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the vanilla extract.
• Gradually add the flour and salt, mixing until just combined. Do not overmix.
• Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Make a small indentation in the center of each ball using your thumb or the back of a small spoon.
• For the filling, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream. Bring to a simmer and cook for 1-2 minutes, stirring constantly.
• Remove from heat and stir in the vanilla extract and chopped pecans.
• Spoon the pecan filling into the indentations in the cookies.
• Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.