PECAN PIE SHORTBREAD COOKIES

Pecan Pie Shortbread Cookies

Yield: 12 cookies

Ingredients

Shortbread:
• 1 cup flour
• 1/4 tsp salt
• 1/3 cup powdered sugar
• 1/2 cup margarine
Pecans:
• 1.5 cups chopped pecans
• 1/2 cup brown sugar
• 1/3 cup full fat coconut milk
• 2 tbsp maple syrup
• 4 tbsp margarine
• 1/4 tsp salt
• 1 tsp vanilla

Instructions

Shortbread:
1. Preheat oven to 350 degrees.
2. Combine flour, salt and powdered sugar in medium bowl. Cut margarine in chunks. Use fingers to incorporate flour and margarine. Dough will form. Divide into 12 pieces.
3. Line muffin tins with liners. Press dough into bottom of liners and press into edges. Use a fork to poke holes into dough. Freeze for 30 minutes.
4. Bake for 5 minutes. Rotate. Bake for 7-9 additional minutes.
Pecans:
5. Preheat oven to 350 degrees. Toast pecans for 4 minutes, or until fragrant.
6. Combine brown sugar, coconut milk, maple syrup, margarine and salt over medium heat.
7. Reduce to medium low. Simmer 10 minutes.
8. Remove from heat, add vanilla.
9. Let caramel cool 30 minutes.
10. Stir pecans into caramel mixture.
11. Divide pecans among prepared crusts
12. Allow to set 2-4 hrs, or until firm.