Pecan Pie Cookies (Print Version)

# Ingredients:

01 - Water: 1 tbsp, to create a slurry.
02 - Cornstarch: 1/2 tbsp, for thickening.
03 - Vegan butter: 3 tbsp, melted for the filling.
04 - Chopped pecans: 1/2 cup, for the classic pecan pie flavor.
05 - Brown sugar: 2 tbsp, for sweetness.
06 - Maple syrup: 2 tbsp, for a rich, natural sweetness.
07 - Vanilla extract: 1 tsp, for flavor.
08 - Vegan butter: 1/2 cup, room temperature for creaminess.
09 - Sugar: 1/2 cup, plus 2 tbsp for rolling, for sweetness.
10 - Light brown sugar: 1/4 cup, for added depth.
11 - Flax egg: 1 (1 tbsp ground flaxseed + 3 tbsp water), for binding.
12 - Vanilla extract: 1 tsp, for aroma.
13 - All-purpose flour: 1 1/2 cups + 3 tbsp, for structure.
14 - Ground cinnamon: 1 tsp, for warm spice.
15 - Baking powder: 1/2 tsp, for leavening.
16 - Salt: 1/4 tsp, to balance flavors.

# Instructions:

01 - In a small bowl, mix water and cornstarch to create a slurry.
02 - In a saucepan over low heat, melt vegan butter. Add pecans, brown sugar, maple syrup, and vanilla. Stir for 1-2 minutes.
03 - Add the cornstarch slurry to the saucepan and cook for another 2-3 minutes until the mixture thickens and becomes glossy. Allow to cool.
04 - In a mixing bowl, beat vegan butter, sugar, and brown sugar until fluffy (about 2 minutes).
05 - Mix in flax egg and vanilla extract. Gradually add flour, cinnamon, baking powder, and salt, mixing into a thick dough.
06 - Chill the dough in the refrigerator for 30-60 minutes.
07 - Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
08 - Scoop the dough into 10-12 balls, roll each in sugar, and place them on the prepared tray. Flatten slightly and create an indent in the center of each cookie.
09 - Spoon about 1/2 tbsp of pecan filling into each indent. Ensure the cookies are spaced 2 inches apart.
10 - Bake for 12-14 minutes, until the edges are crisp but the centers remain soft.
11 - Cool the cookies on the tray for 5 minutes before transferring them to a wire rack. Serve warm or store for later.

# Notes:

01 - The cornstarch slurry thickens the filling for a gooey texture.
02 - Chilling the cookie dough helps maintain its shape during baking.
03 - These cookies pair wonderfully with a cup of tea or coffee.

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