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© Meredith Corporation. All rights reserved. Used with permission.
(about 54 cookies)
In a medium bowl stir together flour, ground pecans, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and powdered sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 350°F. Using 2 teaspoons of the dough for each cookie, shape dough into balls. Place 1 1/2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball.
Bake for 10 to 11 minutes or until light brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely.
Meanwhile, place chocolate in a small bowl; set aside. In a small saucepan heat whipping cream just until small bubbles appear around the edges. Pour cream over chocolate, stirring until melted. Cool slightly.
Spoon chocolate mixture into indentations of cookies. If desired, top each cookie with a pecan half. Let stand at room temperature or in the refrigerator until chocolate is set.