Instructions:
- Prepare the Base Dough: In a mixer, cream the cold, cubed butter with granulated sugar and salt until fluffy. Add 1 tsp vanilla. Gradually incorporate the flour until just combined; do not overmix.
- Chill the Dough: Form the dough into a flat disc, wrap tightly, and refrigerate for at least 1 hour. This step is crucial for clean cutting.
- Prepare the Filling: Whisk together the brown sugar, corn syrup, melted butter, egg, vanilla, and salt in a bowl until smooth. Set aside.
- Toast the Nuts (Optional but Recommended): Lightly toast the pecans in a dry pan until fragrant; let cool completely. Mix most of the toasted nuts into the prepared filling mixture.
- Cut and Shape: Preheat oven to 350°F (175°C). Lightly flour a surface and roll the chilled dough to about ¼-inch thickness. Use a 2-inch or 2.5-inch round cookie cutter to cut out rounds and place them onto parchment-lined baking sheets.
- Create the Well: Use a smaller cutter or the back of a teaspoon to gently press a shallow indentation into the centre of each cookie round.
- Fill the Cookies: Spoon approximately 1 ½ teaspoons of the pecan filling into the well of each cookie base, ensuring the filling sits within the borders of the dough. Top the filling with a few extra pecan pieces if desired.
- Bake: Bake for 12–15 minutes. The edges of the cookie base should be light golden brown, and the filling should be bubbly but still slightly jiggly.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely. The filling will set upon cooling.